Penny's Pastries: From the bakery to the bag!

	When I was growing up I had a fabulous cookie companion - my oldest sister Ginger. Our favorite activity during the cold winter months growing up in Michigan was to bake delicious little treats and share them with our other sisters. Later when I started to open bakeries I called on her to create all of our gourmet brownie recipes including these sophisticated blond brownies warmed with a little ground ginger. Without using a speck of chocolate these blond brownies have a personality, and personal style that commands attention. And what's a stylish brownie without the right accessory? So before you put it out, dress it with the perfect brown sugar glaze.
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	Need more that one box? Penny's cookie mixes are cheaper by the dozen.
Add ins: I wouldn't add anything to this brownie. But oh, boy can I think of a few things to add to the serving plate. Depending on mood try: - a big scoop of French vanilla or butter pecan ice cream - several plump strawberries - any stone fruit (peaches, nectarines, etc.) - dare I say fresh, softly whipped cream - especially if you add just a touch of sweet spice (cinnamon, nutmeg, etc.) Ingredients: Two-pouch: Brownie Mix: brown sugar, enriched bleached wheat flour, chopped pecans, pure vanilla, ground ginger, baking powder, salt Ginger Glaze: dark brown sugar, powdered sugar, flavoring Net weight: Brownie mix - 16 ounces Frosting mix - 7 ounces Finished brownie yield: 16 (2 ” brownies)