Recipes

In a large mixing bowl, beat the sugar, butter and vanilla until light and fluffy.

Beat in the eggs until well blended.

Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture.

Line a greased 13-in. x 9-in. x 2-in. baking pan with waxed paper; grease the paper.

Spread batter evenly in pan.

Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan.

Cool on a wire rack.

Run a knife around edge of pan.

Invert brownies onto a work surface and remove waxed paper.

Cut brownies with a 3-in. pumpkin cookie cutter, leaving at least 1/8 in. between each shape. (Discard scraps or save for another use.)

Tint frosting with orange food coloring; frost brownies.

Use green gel to create the pumpkin stems and black gel and candy corn and M&M's if desired to decorate the faces.