Easter Egg Brownies Recipe

Ingredients

1

                        box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, oil and eggs called for on brownie mix box

2/3

                        cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Betty Crocker™ gel food colors, as desired

Betty Crocker™ candy sprinkles and colored sugars, as desired

Preparation

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.

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