1 package (8 oz) cream cheese, softened
2/3 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box
1/4 cup semisweet chocolate chips
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 medium bowl, beat Filling ingredients with electric mixer on low speed until smooth; set aside.
Make brownie batter as directed on box. Spread batter in pan; pour filling evenly over brownie layer. Bake 52 to 57 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean and filling is set. Cool completely, about 2 hours. Refrigerate 1 hour. Cut into 4 rows by 4 rows.
Just before serving, in small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving in 15-second intervals, stirring after each, until melted and stirred smooth; drizzle on top of each brownie. Store covered in refrigerator.
Add another chocolate twist by topping brownies with 2 tablespoons miniature semisweet chocolate chips before drizzling with chocolate.
Transfer melted chocolate to resealable food-storage plastic bag, and cut corner of bag to drizzle on top of brownies.
|% Daily Value|
|Other Carbohydrate||1 1/2|