My intentions tonight were to make Pumpkin Chocolate Chip Oatmeal Cookies, but when I went to gather all the ingredients, I was out of butter. I came up with an alternate plan that merged two recipes. The end result was some pretty great Pumpkin Swirled Brownies.
Basic Brownie Ingredients:
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup self-rising flour
- 1/3 cup unsweetened cocoa powder
Pumpkin Swirl ingredients:
1/4 cup pureed pumpkin
3 ounces cream cheese
I mixed the oil, sugar & vanilla, then beat in the eggs one at a time. In a separate bowl I mixed the flour & cocoa & then slowly added them to the wet mixture. I poured half of this into a 9x9 greased pan. Next I mixed the two pumpkin swirl ingredients together & dropped that mixture by spoonfuls on top & then the remaining brownie batter over that. I baked them in a 350 degree oven for about 45 minutes. I refrigerated them after baking.
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