To make removing and cutting the brownies easier, place the cooled brownies in the pan into the freezer for about 30 minutes to harden slightly. Save any leftover brownie pieces left after cutting for ice cream topping. They will stay fresh in a freezer container for up to 1 month.
Ingredients:
- 1 (19.8 oz.) box fudge brownie mix
- 1/2 C vegetable oil
- 1/4 C water
- 2 eggs
- 1 (16 oz.) can vanilla ready-to-spread frosting
- Neon food coloring
- Multicolored candy sprinkles
Directions:
Preheat the oven temperature to 350 degrees. Line a 13X9 inch pan with foil, leaving handles on each end. Spray the foil with a non-stick cooking spray.
Dump the brownie mix into a mixing bowl. Add the oil and water to the mix. Break the eggs into the mix and stir the mixture until blended together well. Pour the batter into the prepared baking pan. Bake 28 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies on a wire rack for 45 minutes.
When the brownies are cool, flip the pan over, remove the pan, and then the foil. Using a 2-inch round cookie cutter, cut out 20 round brownies.
Divide the frosting into 4 microwave-safe bowls. Microwave each bowl of frosting for 30 seconds or until smooth. Tint each bowl with a different neon food color. Frost the brownies with the different colors, then sprinkle with the candy. Makes 20 brownies.
Preparation Time: approximately 45 minutes
Baking Time: approximately 28 minutes
Cooling Time: approximately 45 minutes
Total Time: approximately 1 hour 58 minutes
Nutritional Information per brownie: (approximate values)
Calories 280; fat 11 g; sodium 85 mg; carbohydrates 44 g; sugar 38 g.
Facebook
Twitter
RSS
