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Pumpkin Face Brownie Cups

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium20 mg1% DV
Total Carbohydrates40 g13% DV
Dietary Fiber0.0 g0% DV
Sugars34 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium20 mg1% DV
Total Carbohydrates40 g13% DV
Dietary Fiber0.0 g0% DV
Sugars34 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1 cup sugar
  • 1/4 cup HERSHEY'S Cocoa plus 2 tablespoons
  • Dash salt
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup butter flavored shortening plus 2 tablespoons , melted
  • 1 teaspoon vanilla extract
  • FROSTING (recipe follows)
  • 1/2 cup walnuts chopped (optional)
  • 1/2 cup REESE'S Peanut Butter Chips

Directions

  • 1. Heat oven to 350°F. Place 2-inch foil bake cups on cookie sheet; set aside.
  • 2. Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.
  • 3. Bake 13 to 15 minutes or until set. Cool completely. Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces. Makes 2 dozen brownie cups.
  • FROSTING
  • 4-1/2 cups powdered sugar
  • 1/2 cup butter flavor shortening
  • 1/4 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons HERSHEY'S Cocoa
  • Green, yellow and red food color
  • Stir together powdered sugar, shortening, milk, vanilla and salt in large bowl. Beat on medium speed of mixer 3 minutes. Beat on high speed 5 minutes. Add additional powdered sugar to thicken or milk to thin, as needed. Remove 1 cup frosting; divide. Stir cocoa into 1/2 cup frosting. Tint other 1/2 cup with green color. Add 6 drops yellow food color and 4 drops red food color to remaining frosting in bowl to tint orange.

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