Scarecrow Brownies

Chocolate brownies topped with toasted almonds and coconut, and decorated with candy corn, scarecrow faces.

• Email Recipe
• Print Recipe
•        

Ingredients:

• Brownies
• 1/4 cup butter
• 6 Tablespoons cocoa
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3 cup flour
• 2 eggs
• 1/2 cup shredded coconut
• 1/2 cup sliced almonds
• 1/2 cup candy corn
• Frosting
• 3 Tablespoons softened butter
• 1 cup powdered sugar
• 1 1/2 Tablespoons grated orange peel
• 3 Tablespoons orange juice
• 1/2 cup toasted coconut
• 1/2 cup toasted sliced almonds
• 1/2 cup candy corn

Method

Brownies: Preheat oven to 325 degrees. Melt butter over low heat, being careful not to brown the butter. In a large bowl, add butter, eggs, vanilla and sugar, mixing until blended. Add flour, and salt to the wet mixture and mix until smooth. Add 1/2 cup coconut and 1/2 cup sliced almonds, and mix. Pour the mixture into a greased and floured 8" pan and bake at 325 degrees for 35 to 40 minutes. Frosting: In small bowl, beat butter with powdered sugar. Add 1 1/2 tbsp grated orange peel and 3 tbsp orange juice beat until smooth. Place the remaining 1/2 cup of shredded coconut on a baking sheet. Bake in a preheated oven at 325 degrees. Stir every 30 seconds, until the coconut is toasted light brown, about 3 to 5 minutes, and let cool. Place the remaining 1/2 cup sliced almonds nuts in shallow pan. Bake in preheated oven at 325 degrees 7 minutes or until golden brown. Stir frequently, being careful not to burn the nuts, and let cool. After the brownies are cool, frost with a thin layer of the orange frosting. Sprinkle with toasted nuts and toasted coconut. Slice the brownies into squares and decorate with candy corn faces.

Notes:

Number of servings: 12

Submitted By: LibrarianButler
View all recipes by this user