You should know that I tend to go overboard when I fall in love with something. A man, a project, an ingredients. All these things tend to consume me for a while. Lately, I’ve been obsessed with finding a tasty Pumpkin Brownie recipe that didn’t suck. There are a ton of lazy three ingredient pumpkin brownie recipes out there, but frankly, they creep me out. I don’t try to make vegan food. I think gluten has it’s place in a lot of recipes. Pumpkin Brownies AHOY!
This obsession really started when I found 10 cans of Pumpkin Puree on sale at Kroger for less than $10.00. My economy being what it is, I took this as a sign from above that I needed to dabble in the Pumpkin Arts. (Wow, the caffiene is kicking in this morning). Dabble in the pumpkin arts? Who says that?
My goal was simple: Make a pumpkin infused brownie that didn’t suck.
I present to you what I’ve managed to concoct.
Serves 18 (or more if you are healthy, or less if you are a fatty)
Pre-Heat oven to 350
For the Brownies:
1 Box Brownie Mix (why go through the trouble of making scratch?)
All of the required stuff for brownies
For the Swirl:
3 Oz of softened cream cheese. (Seriously, make sure it’s softened)
Half can of Pumpkin Puree (15 oz can) . Do NOT use Pumpkin Pie filling.
1/4 tsb nutmeg
1.5 tsb of cinnamon
3 TBL sugar
Ok- grab a 9* 13 brownie pan. Spray with your non-stick spray of choice. Set aside.
In one bowl, do up the brownies as per recipe.
In another bowl (or stand mixer bowl) add all of the filling ingredients:
With a wisk attachment, blend filling ingredients together until smooth.
Pour brownie batter in prepared pan
Take a tablespoon and drop the filling mix over the top
Take a knife and pull through filling mix, to create a marbled effect.
Toss in the oven for about 30-38 minutes. You will need to test to make sure the brownies and mix are completely cooked through.
Voila…. marbly, pumpkiny brownies. Let cool completely before cutting. I would strongly recommend keeping these puppies refridgerated if you don’t eat them all right away.