EASTER EGG BROWNIES
Keep Easter dessert simple and sweet with these cute treats. Your box of Betty Crocker™ fudge brownie mix will give you a jump-start on baking these up, so there's more time for decorating. And these eggs are a lot easier to dye than your typical Easter eggs-just add a little food color to your Betty Crocker™ Rich & Creamy vanilla frosting. Decorate with kids for a fun holiday project, or make them a sweet surprise for Easter brunch dessert. Either way, we think you'll find these are the kind of eggs everyone'll want to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- In small bowl, place vanilla frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
- Let stand about 30 minutes or until frosting is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 320, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 34 g, TransFat 0 g
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