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Brownie Success Tips Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling. Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
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Iced Pumpkin Blondies 2 1/4 cups
all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S 100% Pure Pumpkin
1 recipe maple icing, recipe follows
PREHEAT oven to 350°F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar,
butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating
well after each addition. Beat in Pumpkin. Gradually beat in flour mixture.
Spread into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out
clean. Cool completely in pan; spread with Maple Icing. Cut into bars.
FOR MAPLE ICING
BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine
and 2 cups sifted powdered sugar in a small mixer bowl until smooth. Add 1 to 2
teaspoons maple flavoring.
Libby's |
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