Cheesecake Swirl Brownies
• One box Devil's Food cake mix
• 16 oz. pumpkin- canned or fresh
• 6 oz. fat-free cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 T milk
• 1/4 tsp. vanilla extract
Directions:
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into greased 9X13 baking dish and set aside. Combine softened cream cheese with sugar, milk, and vanilla Mix together until lump free. Spoon dots of cheesecake mixture over the brownie batter, and use a knife or skewer ( I used a chopstick!) to swirl it in. It doesn't have to be perfect- your brownies will have a nice marbled look! Bake for 25-30 minutes, until inserted knife comes out clean.
• 16 oz. pumpkin- canned or fresh
• 6 oz. fat-free cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 T milk
• 1/4 tsp. vanilla extract
Directions:
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into greased 9X13 baking dish and set aside. Combine softened cream cheese with sugar, milk, and vanilla Mix together until lump free. Spoon dots of cheesecake mixture over the brownie batter, and use a knife or skewer ( I used a chopstick!) to swirl it in. It doesn't have to be perfect- your brownies will have a nice marbled look! Bake for 25-30 minutes, until inserted knife comes out clean.
These taste best after they have been refrigerated for a day.
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