Pumpkin Candy Corn Brownies

This is a great treat for Halloween parties, Fall Festival parties  or for a Thanksgiving party. They are easy to make and kid’s will love helping decorate them.

INGREDIENTS:

1 package of Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 Eggs
1/3 cup of water
¼ cup of vegetable oil
1 cup of Duncan Hines Chocolate Frosting
26 Pumpkin Candy Corn pieces (or 1 per foil cupcake liner filled with brownie mix)
½ cup of Duncan Hines Vanilla Frosting
Cupcake Liners and Foil Cupcake Wrappers
Green Food Coloring

DIRECTIONS:

1. Preheat your oven to 350 degrees F.

2. Put your foil cupcake wrappers in your cupcake pan. Place the cupcake liners inside the foil wrappers.

3. In a medium mixing bowl, combine the brownie mix, fudge packet from mix, 2 eggs, 1/3 cup water and 1/4 cup of oil. Mix well until blended.

4. Fill each cupcake liner with 2 tablespoons of brownie mix.

5. Bake for 15 to 17 minutes or until firm. Cool for 5 to 10 minutes in pan and then remove from pan and place on a cooling rack.

6. Melt 1 cup of chocolate frosting in a small sauce pan over low heat. Stir constantly.

7. Frost the top of the warm brownies with a 1/2 teaspoon of chocolate frosting. Top each brownie with a pumpkin candy corn and push down slightly.

8. Set all of the brownie cups aside to cool. Make sure they are colled completely.

9. Tint the 1/2 cup of vanilla frosting with green food coloring. Using a decorating bag and a small leaf tip, place some leaves around the top of each brownie. Change your tip to a small writing tip and add a few vines.

VARIATIONS:

1. For Christmas: Use only one flavor of icing. Follow the above directions. Instead of the pumpkin candy corn, press a small candy cane in the center of the brownie.

2. For New Years: Use White Chocolate icing instead of Chocolate. While the icing is still warm, add candy confetti. Skip the Vanilla icing.

3. For Valentine’s Day: Use White Chocolate icing instead of Chocolate. While the icing is still warm, add red hot candies or heart shaped candies.  Skip the Vanilla icing.

4. For Easter: Press a Malted Easter Egg or some Jelly Beans in the warm Chocolate icing. Use Vanilla instead of Chocolate and color the icing Easter colors before adding the candy.

5. For St. Patrick’s Day: Use Vanilla icing and press Green Candy into the warm icing.

* Be creative. They work great at themed birthday parties as well.