Hosting a Halloween party? Use a cookie cutter to easily cut these homemade chocolate brownies into pumpkin shapes, then give them personality with orange, black and green frosting. Our grandchildren think these are great. —Flo Burtnett, Gage, Oklahoma
- 3/4 cup butter, melted
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 3 eggs
- 3/4 cup all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can (16 ounces) vanilla frosting
- Orange paste food coloring
- Green and black decorating gel
- Candy corn and milk chocolate M&M's, optional
- In a large bowl, beat butter, sugar and vanilla until well blended. Beat in eggs. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture and mix well.
- Line a greased 13-in. x 9-in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.
- Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-in. pumpkin cookie cutter, leaving at least 1/8 in. between each shape. (Discard scraps or save for another use.)
- Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems and black gel and candy corn and M&M's to decorate the faces if desired. Yield: about 1 dozen.
Originally published as Jack-o'-Lantern Brownies in Quick Cooking September/October 2003, p9
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