For best results, cut parchment
place on the bottom of an
inch square baking pan (or you can also
spray or grease the bottom of the pan).
Beat softened cream
cheese and sugar together with mixer on low speed, until smooth; add
pumpkin and egg; beat until blended. Set aside.
Make brownie kit following directions on the
package except use only one egg (the second egg
will be used in with the pumpkin mixture). Pre-heat
oven to 350°
F (or 325° F for dark or non-stick pan).
♥ Spread 3/4 of the brownie batter on the bottom of the pan.
pumpkin filling over the brownie batter.
♥ Dab the rest of the brownie batter
on top of the pumpkin filling.
♥ Using a knife swirl through
all layers to create a marbled effect.
Bake 40-45 minutes or until
toothpick inserted 2 inches from the side of pan comes out almost
clean. Cool completely. Cut to desired size brownies. Wrap & store
in refrigerator. Brownies freeze beautifully up to 4 months.
If you wrap and freeze them individually, they'll be ready to pop in a lunch