REESE'S Pumpkin Brownies
No carving tools are needed to give the pumpkins in this brownie recipe a spooky facelift. Use vanilla icing to add eyes, a mouth and other twisted features. Rich HERSHEY’S Chocolate and smooth REESE’S Peanut Butter Pumpkins bring this Halloween brownie decorating idea to life.
Ingredients
- 1 cup butter or margarine (2 sticks)
- 3/4 cup HERSHEY'S Cocoa
- 2-1/4 cups sugar
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup HERSHEY'S SPECIAL DARK or HERSHEY'S Semi-Sweet Chocolate Chips (optional)
- 12 (1.2 oz. each) REESE'S Peanut Butter Pumpkins
- About 1/2 cup white frosting (ready-to-spread or homemade)
- Food color (optional)
Directions
- 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
- 2. Place butter in microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted. Add cocoa; stir until smooth. Add sugar, salt, eggs and vanilla; beat with spoon until thoroughly combined. Add flour and baking powder; mix well. Stir in chocolate chips, if desired. Spread batter in prepared pan.
- 3. Bake 30 minutes or until top is dry and brownies begin to pull away from sides of pan. Cool several minutes; mark brownie surface into 12 brownies, but do not cut. Cool an additional 30 minutes. Remove wrappers from peanut butter pumpkins. Place unwrapped pumpkin on each marked brownie. After several minutes press down lightly on pumpkin. (There should be enough heat from the brownie to melt the pumpkin bottom slightly so that it will hold to the top of the brownie when cool.) Cool completely.
- 4. Tint frosting with food colorings, if desired. Place frosting in pastry bag with small tip or place frosting in heavy-duty (freezer) food storage bag and cut tip of one corner about 1/4 inch from tip. Decorate pumpkins with desired facial features. Makes 24 pumpkin brownies.
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