Pumpkin Cream Cheese Swirl Brownies

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Brownies start with purchased mix, with pumpkin puree cream cheese filling swirled on top of batter before baking.

Scale

1– 18.2 ounce package brownie mix-tested Duncan Hines Dark Chocolate Fudge

2 eggs

1/3 cup water

1/3 cup vegetable oil

2 teaspoons chocolate syrup- optional

For the pumpkin swirl:

3 oz. cream cheese softened

1/3 cup canned pumpkin puree not pumpkin pie filling tested Libby’s

1 egg yolk

3 tablespoons sugar

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2–3 drops orange food gel- optional

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Preheat oven to 350 degrees. Line 9″ x 13″ or 8″ x 8″ square baking dish with parchment paper, lightly spray with cooking spray. Parchment paper should extend 2” off sides of pan for easy release from baking pan.
Mix brownies using first 4 ingredients in this recipe
Combine the pumpkin swirl ingredients in a bowl: stir together the pumpkin, sugar, egg yolk and spices. Add orange food gel if desired.
Spread the brownie batter in the pan evenly, and top with dots of the pumpkin swirl batter. Using a toothpick (or fork) to swirl the mixtures together
Bake at 350 degrees for about 55 minutes—a toothpick inserted should have lots of wet crumbs clinging to it, but no wet batter.
Let the brownies cool completely in the pan, chill 30 minutes before serving.
Run a knife around the edges of baking dish, lift parchment paper from pan and slice to serve.
Store brownies in refrigerator.

Adding chocolate syrup to brownie mix, adds richness to the package mix, but is optional.
When mixing pumpkin puree with cream cheese it lightens the filling so that is why I added orange food gel for I wanted a deep orange contrast.

Find it online: https://lizbushong.com/pumpkin-cream-cheese-swirl-brownies/