Teresa MullenSent from my iPhone
> On Oct 27, 2013, at 12:54 PM, Angela <mizangie.da...@gmail.com> wrote: > > Pumpkin Swirl Brownies > > Filling > 1 package (3 oz) cream cheese, softened > 1/2 cup canned pumpkin (not pumpkin pie mix) > 1 egg > 3 tablespoons sugar > 1 teaspoon ground cinnamon > 1/4 teaspoon ground nutmeg > Brownies > 1 box Betty Crocker® Premium Brownies Ultimate Fudge > 1/4 cup vegetable oil > 2 tablespoons water > 1 egg > > Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of > 9-inch square pan with shortening or cooking spray. In small bowl, beat all > filling ingredients with electric mixer on low speed until smooth. Set aside. > Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons > water and the egg. Spread 3/4 of the batter in pan. Spoon 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. Cut into 4 rows by 4 rows. Store > covered in refrigerator. > Makes 16 brownies > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark i'm a little bit > confused about the brownie mix and then with adding oil in the egg with the > directions from the brownie mix are you adding more oil and egg or is that > Whichers or are you talking about ingredients from the package? I hope I > asked this question right thanks _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
