Pumpkin Face Brownie Cups

Pumpkin Face Brownie Cups


1 cup granulated sugar
1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons butter flavored shortening, melted
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Dash salt
1/2 cup REESE'S Peanut Butter Chips
1/2 cup chopped walnuts (optional)
FROSTING (recipe follows)

Heat oven to 350°F. Place 2-inch foil bake cups on cookie sheet; set aside.

Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.

Bake 13 to 15 minutes or until set. Cool completely.

Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces.

Makes about 2 dozen brownie cups.

snagged from cooksrecipes. com