PUMPKIN SWIRL BROWNIES REDUX 29 JANUARY 2023
Mixing station #1 . . . FIND THE DIFFERENCES! Neal had brought home Ghirardelli Brownie Mix, as it was BOGO, so I thought I'd try it, anticipating that it would become a more cake-like brownie than the previous one. I used all the spices I'd recommended previously, and I put the mixtures in the correct bowls. Yay me. Work station #2, as usual . . . The brownie layer, then the pumpkin layer. The white along the edges is PAM® spray . . . Because I usually have a large package (8 oz) of cream cheese in the freezer, it's easier to cut the block in half instead of 3 oz, so that's what I used this time; I also added a bit extra of the spices, sugar and pumpkin. So I had plenty of the pumpkin mixture. Somedog snuck into the kitchen whilst I wasn't looking . . . HEY, EMMIE AND SWEETEA! MOM'S MAKIN' MORE OF THAT STUFF WE CAN'T HAVE ANY OF! The brownie mixture was easier to put over the pumpkin mixture . . . . . . and I was actually able to swirl it this time . . . Probably because of the different Brownie Mix & the extra liquid in the pumpkin mix, I had to add 15 minutes to the baking time . . . Taste test comparison results: Easier to cut and eat, Taste Tester #1 stated, and he thought the flavor was just as good as the previous recipe. I thought the brownies were salty, overpowering the pumpkin [pie] spices. I prefer the previous recipe. Can't I have just a leetle bit, just a taste? . . . THE [ALTERED] RECIPE I USED
For a very funny stand up routine by Jeanne Robertson (@RB, 8/21), watch DON'T SEND A MAN TO THE GROCERY STORE HERE

CRUMBED (NOT CRUMMY) APPLE PIE HERE