Yield: One 9” x 9” pan
For the Brownies:
1 pouch (404 g) Cup4Cup Chocolate Brownie Mix
2 large eggs
2 tablespoons (23g) water
8 tablespoons (113g) butter or coconut oil
For the Pumpkin Swirl:
1 ounce (34g) cream cheese, softened
1 tablespoon (12.5 g) granulated sugar
1/3 cup (102 g) pumpkin puree
2 tablespoons (25 g) lightly beaten egg
¼ teaspoon (0.5 g) ground ginger
¼ teaspoons (0.5 g) ground cinnamon
1/8 teaspoons (0.2 g) ground nutmeg
1/8 teaspoons (0.2 g) ground clove
- Preheat oven to 350°F.
- For brownies, mix the brownie mix, eggs, water and oil in a bowl until smooth. Spread into a 9” x 9” pan.
- For the pumpkin swirl, beat together the cream cheese and the sugar until light. Add pumpkin puree, egg, ginger, cinnamon, nutmeg and clove. Beat until smooth and incorporated. Drop by the spoonful on top of the brownie batter. Drag a knife through the batter to swirl it.
- Bake for 35 to 45 minutes and until the top of the brownies is set and toothpick inserted into he brownies comes out mostly clean. Cool to room temperature. Refrigerate brownies for at least 30 minutes before cutting.