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.

Ingredients

	Amount Per Serving	% DV *
Calories	370
Calories from Fat	180
Total Fat	20 g	31% DV
Saturated Fat	9 g	45% DV
Trans Fat	0 g
Cholesterol	50 mg	17% DV
Sodium	140 mg	6% DV
Total Carbohydrates	46 g	15% DV
Dietary Fiber	2.0 g	8% DV
Sugars	38 g
Protein	6 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

370

Calories from Fat

180

Total Fat

20 g

31% DV

Saturated Fat

9 g

45% DV

Trans Fat

0 g

Cholesterol

50 mg

17% DV

Sodium

140 mg

6% DV

Total Carbohydrates

46 g

15% DV

Dietary Fiber

2.0 g

8% DV

Sugars

38 g

Protein

6 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	370
Calories from Fat	180
Total Fat	20 g	31% DV
Saturated Fat	9 g	45% DV
Trans Fat	0 g
Cholesterol	50 mg	17% DV
Sodium	140 mg	6% DV
Total Carbohydrates	46 g	15% DV
Dietary Fiber	2.0 g	8% DV
Sugars	38 g
Protein	6 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

370

Calories from Fat

180

Total Fat

20 g

31% DV

Saturated Fat

9 g

45% DV

Trans Fat

0 g

Cholesterol

50 mg

17% DV

Sodium

140 mg

6% DV

Total Carbohydrates

46 g

15% DV

Dietary Fiber

2.0 g

8% DV

Sugars

38 g

Protein

6 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

10% DV

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.