117 oz. boxed brownie mix (I used King Arthur’s Gluten Free Brownie Mix, but you can use regular brownie mix if you like)
Oilwater and eggs as called for on box directions
Instructions
Preheat your oven to 350 degrees. Line a 9-inch pan with foil and spray with nonstick cooking spray.
In a mixing bowl, beat all filling ingredients with an electric mixer on low speed until smooth. Set aside.
In a large bowl, mix brownie batter with oil, water and eggs as called for on box directions. Pour 3/4 of the brownie mix into the prepared pan. Pour pumpkin swirl mix evenly over brownie batter. Top with remaining batter. Swirl through batter several times with a knife to create marble effect.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting into 16 squares. Top with a little vanilla ice cream and enjoy!