Little Sky Lavender Pumpkin Swirled Lavender Brownies picture, copyrightPumpkin Swirled Lavender Brownies

13 oz. Little Sky Lavender Brownie Kit
6 tablespoons butter
1 egg
(kit includes
 Guittard chocolate)

3 oz. cream cheese,
   to room temp for best

3 tablespoons sugar
1 egg
3/4 cup pumpkin, canned or fresh

For best results, cut parchment paper and place on the bottom of an 8 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.
Spoon 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 box!

Little Sky Lavender Farm, Boulder Creek, California.  Phone: 831-252-8233   Fax: 831-338-3712
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