Pumpkin Candy Brownies
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INGREDIENTS 1 package Duncan Hines Chocolate Lover's Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
1 cup Duncan Hines Chocolate Frosting
26 pumpkin candies
1/2 cup Duncan Hines Vanilla Frosting
Green food coloringPreheat oven to 350 degrees. Line 26 (2-inch) muffin cups with foil liners or place on baking sheets.
Combine brownie mix, contents of fudge packet from mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Fill each foil liner with 2 level measuring tablespoons batter. Bake 15 to 17 minutes or until firm. Cool 5 to 10 minutes in pans. Remove to cooling racks.
Place chocolate frosting in small saucepan. Melt on low heat, stirring constantly. Frost top of 1 warm brownie with generous 1/2 teaspoonful melted frosting. Top with 1 pumpkin candy; push down slightly. Repeat for remaining brownies. Cool completely.
Tint vanilla frosting with green food coloring. Place in decorating bag fitted with small leaf tip. Pipe 3 leaves around each pumpkin candy. Use small writing tip to pipe vines, if desired.
Makes 26 brownies