Pumpkin Swirl Gluten Free Brownies
What could be better than a gluten free chocolate brownie? One that's marbled throughout with rich, creamy pumpkin! The recipe is so easy because it calls for a boxed brownie mix.
Equipment
- 9 x 9 inch square baking pan
Ingredients
- 3 ounces of cream cheese softened at room temperature
- ½ cup canned pumpkin not pumpkin pie mix
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the brownies:
- 1 package gluten-free brownie mix prepared according to package directions
Instructions
- Heat oven to 350 degrees. Grease bottom only of 9-inch square pan with shortening or gluten-free cooking spray. Line pan with parchment paper so that it overlaps the sides. Spray again with cooking spray.
- In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
- In another bowl, prepare the brownie mix according to package directions. Spread ¾ of the batter in pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
- Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, then refrigerate for one hour. Remove brownies from the pan by lifting them out with the parchment paper. Cut into squares and serve. Store in the refrigerator.
Nutrition
Serving: 1portionCalories: 69kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 43mgPotassium: 55mgFiber: 1gSugar: 5gVitamin A: 2556IUVitamin C: 1mgCalcium: 20mgIron: 0.3mg
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