Sleeping Bag Brownies Recipe
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.
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 Eggland's Best 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)
- 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 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.
Originally published as Sleeping Bag Brownies in Quick Cooking January/February 2003, p14
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