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Made for Spring PAC 2008 and this was so easy and so moist. We topped it off with the cool whip and sprinkled a little cinnamon on top and it was wonderful!! It has more of a cake type texture more than a brownie texture but that didn't stop us from eating them up! I'll definately be making this again. Thanks for a great recipe!

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*Maggie* April 06, 2008

Not what I expected but we all loved it. I used whole wheat pastry flour and half brown sugar splenda and half regular speneda.

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Roberta Farshchi September 20, 2007
Pumpkin Brownies