Ingredients
3
oz (from 8-oz package) cream cheese, softened
1/4
cup sugar
1/4
cup canned pumpkin (not pumpkin pie mix)
1
tablespoon Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1
egg, separated, yolk reserved for brownie batter
1
box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
