From summer to fall -- delicious pumpkin brownies | Home & Garden

As we turn the calendar to October and Fall-related activities, the idea of baking becomes more attractive. Here's a recipe that combines fall-favorite pumpkins with all-time favorite brownies, courtesy of Betty Crocker:

Ingredients:

Filling:

1 pkg (3 oz) cream cheese, softened

1/2 cup canned pumpkin (not pumpkin pie mix)

1 egg

3 tbsp. sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Brownies:

1 box Betty Crocker Premium Brownies Ultimate Fudge

1/4 cup vegetable oil

2 tbsp. water

1 egg

Step 1: Heat oven to 350 degrees (325 for dark or non-stick pan). Grease bottom only of a 9-inch square pan with shortening or non-stick spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

Step 2: Make brownie batter as directed on box, using 1/4 cup oil, 2 tbsp. water, and one egg. Spread 3/4 of the batter in pan. Spoon filling evenly over batter. Spoon remaining batter over filling. For marbled design, cut through batter several times with a knife.

Step 3: Bake 40-45 minutes, until toothpick inserted one inch from side of pan comes out almost clean. Let cool completely. Cut into 4x4 rows. Store covered in refrigerator.