Ingredients
3/4 cup butter, melted1-1/2 cups sugar1-1/2 teaspoons vanilla extract3 eggs3/4 cup all-purpose flour1/2 cup baking cocoa1/2 teaspoon baking powder1/4 teaspoon salt1 can (16 ounces) vanilla frostingOrange paste food coloringGreen and black decorating gelCandy corn and milk chocolate M&M’s, optional
Preparation
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.
