This hearty casserole has leftover chicken, yellow squash, onions, and a wonderful cheese sauce. Although my kid doesn’t particularly like squash, the flavors of the well-seasoned sauce piqued his curiosity, and he ended up enjoying his meal. Your selection will be finished with a tossed salad and some crusty bread.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 brownies |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup pomegranate, seeds only, or more to taste
- 16 candy stars
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish.
- Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make an indention in the middle and pour in water, oil, and vanilla extract. Mix everything well into a smooth batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until the surface is no longer shiny and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
- Cut brownies into pointy triangles. Garnish each with pomegranate seeds and place a star-shaped candy on top.