Start by making the brownies...did I mention they were low fat brownies? I figured I'd need a sturdy brownie to hold up all the delicious toppings.
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cups brown sugar (splenda version)
4 tablespoons pumpkin puree
3/4 cup applesauce
(I doubled the recipe for the large pan)
I'm not going to go through all the directions--it's the basic mix the wet, sift together dry, mix all. Bake at 350 25-30 minutes. Let them cool for about 20 minutes. You'll want them slightly warm, but not hot to the touch. Now, for the best part. The toppings!
Spread on a 13 oz jar of marshmallow cream. The easiest way to do it is to plop on a few globs and let the gentle heat of the brownies melt it. Then spread it around so it's mostly even. While that's melting down, prepare the fruit. Cut up 2 bananas and put the slices in a bowl of lemon juice to prevent browning. Drain off lemon juice and set aside. Next, cut up strawberries. For our preparation, I put the bananas down first then drizzled with caramel sauce. Then added the berries. I bet these would be delicious with blueberries and raspberries too.
Here's the husband's plate...topped with whipped cream
What goodies have you been cooking up this week?
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