Pumpkin Patch Brownies
1 (18.4 oz.) package
1/4 cup water
1 large egg
1 teaspoon ground cinnamon
1 (16 oz.) can
1 (16 oz.) can
3 to 4 drops green food color
24 candy pumpkins
HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan. Coat foil with no-stick cooking spray. Prepare brownie batter according to package directions using oil, water and eggs and adding cinnamon to batter. Spread in prepared pan.
BAKE 28 to 31 minutes or until set in center. Cool completely. Remove brownies from pan by lifting edges of foil. Invert onto serving plate. Remove foil from brownies. Frost sides and top with chocolate fudge frosting. Score frosting with knife to mark 24 bars.
BLEND vanilla frosting and food color in small bowl. Place in decorating bag with small round tip. Pipe frosting to make vine and leaf design on each bar. Place 1 candy pumpkin on each bar. Chill 1 hour or until frosting is firm.
Serving Size (1 brownie of 24), Calories 260 (Calories from Fat 100), Total Fat 11g (Saturated Fat 2g, Trans Fat 2g), Cholesterol 10mg, Sodium 135mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 31g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.