| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Holidays |
24 |
Servings |
INGREDIENTS
| 21 1/2 |
oz |
Reduced fat brownie mix |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Water |
| 1/4 |
c |
Olive oil |
| 2 |
|
Whole egg whites; slightly beaten |
| 16 |
oz |
Reduced fat milk chocolate frosting |
| 1 |
c |
Reduced fat vanilla frosting |
| 4 |
dr |
Green food coloring |
| 24 |
|
Pcs candy pumpkins |
INSTRUCTIONS
BROWNIES
FROSTING
Preheat oven to 350. Prepare a 13 x 9" pan with foil, leaving enough foil
on side to lift brownies out of pan. Spray with cooking spray. To prepare
brownies, combine brownie mix, cinnamon, water, oil, and egg whites. Mix
until well blended. Spread in foil-lined pan. Bake for 30 minutes. Do not
over bake. Cool completely. Remove brownies from pan by lifting foil edges.
Invert onto serving platter. Remove foil from brownies. Frost side and top
with chocolate frosting. With knife, score frosting into 24 bars. In a
small bowl, combine vanilla frosting and food coloring. Mix until blended
to desired shade of green. Using a decorating bag, with a small hole cut in
one corner, pipe green frosting to make vine and leaf design on each bar.
Place one candy pumpkin one each bar. Refrigerate 1 hour or until frosting
is firm.
Per serving: 243 Calories; 6g Fat (23% calories from fat); 2g Protein; 45g
Carbohydrate; 0mg Cholesterol; 130mg Sodium
Recipe by: Pillsbury, The Complete Book of Baking
Posted to MC-Recipe Digest V1 #871 by "Anita A. Matejka" <matejka@bga.com>
on Oct 27, 97
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