Pumpkin Cream Cheese Swirl Brownies Recipes

Steps:

• Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.

Steps:

• Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
• In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
• n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• PREHEAT the oven to 350˚F.
• MELT butter in a saucepan over low and add in sugar. Stir constantly for about 2 minutes. It will be thick.
• ADD melted butter/sugar combination to a mixing bowl and mix in the cocoa powder, salt, eggs, baking powder and vanilla. Mix in the flour and chocolate chips. The mixture will be thick.
• SOFTEN the PHILADELPHIA Cream Cheese in the microwave and mix in the cinnamon and nutmeg. Mix the cream cheese in with the can of pumpkin.
• GREASE the bottom of a baking pan. Add half of the pumpkin mixture to the bottom of the pan. Layer the brownie mix over the pumpkin. Top with the final layer of pumpkin mixture.
• BAKE for 45 minutes. Let rest for about an hour before serving.

Steps:

• 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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
• Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
• Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
• Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
• Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
• Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
• Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

Steps:

• Preheat the oven to 325°F.
• Lightly grease a square 8X8-inch pan.
• To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
• Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
• To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
• Put aside and let come to room temperature.
• Be patient, it's worth it.
• In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
• Add the chocolate mixture and mix well until combined.
• Again, scrape down the sides of the bowl.
• Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
• Pour half the chocolate mixture into the prepared pan.
• Dollop the cream cheese mixture over that.
• Don't worry if it doesn't cover the chocolate. It won't.
• Add the remaining chocolate mixture.
• Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
• Don't allow the mixtures to combine, be careful.
• Sprinkle with the nuts.
• Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
• Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
• Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.

Steps:

• Grease a square 8x8 pan with cooking spray.
• Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
• Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
• Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
• Add the spices and fully blend them inches.
• Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
• Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.

Steps:

• Preheat oven to 350 degrees.
• Butter and flour an 8-inch square glass baking dish.
• With electric mixer; beat butter and brown sugar until smooth and fluffy.
• Add whole egg and 1 teaspoon vanilla.
• Add flour, baking powder, spices and salt.
• Add pumpkin, beat well, then add pecans.
• Batter will be thick.
• Spread batter into pan.
• Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth.
• Drop by spoonfuls over batter.
• Using small knife, gently swirl cream cheese mixture to create a marble pattern.
• Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes.
• Let pan rest on rack until brownies are just warm.
• Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
• If not serving immediately, cover with foil and let stand at room temperature for up to one day.
• Reheat in a 300 degree oven for 15 minutes before serving to serve warm.