Or something like that.
I just put these in the oven, so I haven't tasted the finished product, but let me just say that a batter never lies. I know my batters. These are the sweet treats I'm going to bring to Elevate tomorrow night! mmmmm.....
I found the recipe on a site called Cookie Madness. Here it is if you want to try them!
Pumpkin Swirl Brownies
6 tablespoons melted unsalted butter
1/4 teaspoon salt (omit if using salted butter)
1 1/2 cups granulated sugar (288 grams)
2 large eggs
1 cup canned pumpkin (240 grams)
1/3 cup water
1 3/4 cups all-purpose flour (220 grams)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
8 oz cream cheese, softened
1/4 cup granulated sugar (48 grams)
1/4 teaspoon vanilla
1 large egg
Preheat oven to 350 degrees F. Line a 15×10 inch pan with non-stick foil or just spray with cooking spray.
Pumpkin Batter: Mix together the butter and sugar. With a mixing spoon or whisk, beat in eggs, pumpkin, and water until well blended, scraping down sides of bowl as needed. Mix flour, cinnamon, baking soda, baking powder, and nutmeg together; stir into batter. Spread all but a few tablespoons batter evenly in prepared pan. Reserve the few tablespoons of batter
Swirl: In a second bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and beat just until it’s mixed in. Drop tablespoons of cheese mixture over pumpkin batter, then drag a knife through to make marbles. Drop reserved tablespoons of pumpkin batter over top. The reason for this is, there’s a lot of white batter, so putting a few tablespoons of pumpkin batter on top gives more of a contrast.
Bake on center rack until pumpkin batter springs back when touched, about 30 minutes. Let cool completely in pan, then chill for an hour or more. Cut into 24 bars.