This recipe has 35% calories from fat or higher. If you are on a restricted fat diet, you may want to avoid using this recipe.
Pumpkin Patch Brownies
Adapted from
The Complete Book of Baking
24 servings
| Brownies: | Frosting: | ||
| 21 1/2 ozs reduced fat brownie mix | 16 ozs milk chocolate frosting | ||
| 2 tsps cinnamon | 1 c vanilla frosting | ||
| 1/2 c water | 4 drops food coloring, green | ||
| 1/4 c olive oil | 24 pcs candy pumpkins | ||
| 1/4 c egg whites, slightly beaten |
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 green 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 one hour or until frosting is firm.
| Calories | 259 | %CFF | 37 % | |
| Total Fat | 10 g | Saturated Fat | 3 mg | |
| Protein | 1 g | Cholesterol | 0 g | |
| Carbohydrates | 31 g | Sodium | 178 mg | |
| Sugars | 33 g | Fiber | 2 g | |
|
5.7 WW Points | ||||
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