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Sleeping Bag Brownies

Sharon Bickett sent her golden brownie recipe from Chester, South Carolina, and our staff dressed it up. Mint candies make pillow for little gumball heads that peek out from colorful sleeping bags.

16 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups self-rising flour
2 cups chopped pecans, optional
1-1/2 cups white frosting
Black, green, orange, pink and blue gel food coloring
16 mint Andes candies
16 gumballs (1/2 inch)

Directions

Line a 13-in. x 9-in. baking pan with foil; grease the foil. In a
large bowl, cream butter and sugars until light and fluffy. Beat in
eggs and vanilla. Gradually add flour. Fold in pecans if desired.
Pour into prepared pan. Bake at 325° for 35-40 minutes or until a
toothpick comes out clean. Cool on a wire rack.
Using foil, lift brownies out of pan. Remove foil. Trim 1/2 in. from
all sides of brownies; set aside for another use. Cut the remaining
large rectangle into sixteen 3-in. x 1-1/2-in. bars. Tint 2
tablespoons frosting black; set aside.
Divide the remaining frosting among four small bowls; tint with
green, orange, pink and blue food coloring. Frost four brownies with

2 of 2

Sleeping Bag Brownies (continued)

Directions (continued)

each color. Place remaining tinted frosting in small resealable
plastic bags. Cut a small hole in the corner of bag; pipe a
contrasting color around the edge o each brownie. Pipe designs on
top.
For pillow, place an Andes candy, imprinted side down, on one end of
brownie. Pipe a dab of frosting on pillow to attach gumball. With
reserved black frosting, pipe eyes and mouth on each gumball.
Yield: 16 brownies.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.