Ingredients
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1 (18.3 oz) box Betty Crocker fudge brownie mix
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1/4 cup water
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2/3 cup vegetable oil
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2 eggs
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1 (12 oz) container Betty Crocker Rich & Creamy chocolate frosting
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24 mini dark chocolate-covered peppermint patties
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48 Betty Crocker Candy Shop candy eyeballs
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24 orange M&M's minis chocolate candies
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1 (11.4 oz) bag M&M's milk chocolate candies
Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan).
2
Line 13x9-inch pan with foil. Spray bottom only of foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
3
Remove brownies from pan by lifting foil; peel foil from sides of brownie. Frost brownie with frosting (reserve 1 tablespoon frosting).
4
Cut brownies into 24 squares, 6 rows by 4 rows.
5
Place 1 peppermint patty 1/2 inch from corner of 1 brownie square, using reserved frosting to adhere.
6
Place 2 candy eyeballs and 1 orange mini M&M'S™ for beak on peppermint patty. Arrange M&M'S™ around peppermint patty for feathers.
7
Repeat with remaining brownie squares and candies.
Tips
Refrigerating the baked brownies before frosting helps firm them up and secure their shape.
For easy cutting, use a knife dipped in water or a plastic knife.
Comments
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