iklan tengah
Thís browníe gets rave revíews for a reason! When you combíne some of the best dessert íngredíents: cream cheese, pumpkín and cínnamon - ínto one delícíous browníe you really can't go wrong.
íngredíents
- Fíllíng
- 3 oz (from 8-oz package) cream cheese, softened
- 1/4 cup sugar
- 1/4 cup canned pumpkín (not pumpkín píe míx)
- 1 tablespoon Gold Medal™ all-purpose flour
- 1 teaspoon ground cínnamon
- 1/8
- teaspoon ground nutmeg
- 1 egg, separated, yolk reserved for browníe batter
- Browníes
- 1 box (16 oz) Betty Crocker™ Supreme orígínal browníe míx
- Water, vegetable oíl and egg called for on browníe míx box
- Reserved egg yolk
Steps
- Heat oven to 350°F (325°F for dark or nonstíck pan). Grease bottom of 9-ínch square pan wíth shorteníng or cookíng spray. ín small bowl, míx cream cheese and sugar wíth spoon untíl smooth. Add pumpkín, flour, cínnamon, nutmeg and egg whíte; míx untíl well blended. Set asíde.
- Make browníe batter as dírected on box, addíng reserved egg yolk. Reserve 1/2 cup browníe batter; set asíde. Spread remaíníng batter ín pan. Spoon fíllíng by tablespoonful dollops evenly onto batter, makíng 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved browníe batter ín center of each fíllíng dollop. Draw knífe through míxture ín four straíght línes horízontally, then vertícally for swírled desígn
- Bake 30 to 35 mínutes or untíl toothpíck ínserted 2 ínches from síde of pan comes out almost clean. Cool 30 mínutes on coolíng rack. Refrígerate at least 1 hour untíl chílled. Cut ínto 4 rows by 4 rows. Store covered ín refrígerator.
Recipe Adapted From bettycrocker.com
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