Pumpkin patch brownies

Yield: 24 Servings

Measure Ingredient
21½ ounce Reduced fat brownie mix
2 teaspoons Cinnamon
½ cup Water
¼ cup Olive oil
2 \N Whole egg whites; slightly beaten
16 ounces Reduced fat milk chocolate frosting
1 cup Reduced fat vanilla frosting
4 drops Green food coloring
24 \N Pcs candy pumpkins



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@...> on Oct 27, 97

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