Funfettiand#174; Brownie Cut-Outs

Save Recipe
  • Total: 58 min
  • Prep: 30 min
  • Cook: 28 min
  • Yield: 12-16 servings
Share This Recipe

Ingredients

Crisco® Original No-Stick Cooking Spray

1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs

1 (16 oz.) container Pillsbury® Vanilla Frosting

Food color, see variations below

Directions

  1. 1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan.
  2. 2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.
  3. 3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush.
  4. 4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits.
  1. HALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits.
  2. HOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti® Candy Bits.
  3. VALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits.

Cook’s Note

To decorate: Place 1/4 cup frosting in corner of resealable plastic bag. Twist bag, pushing frosting to corner. Cut a small hole off corner of bag. Squeeze frosting to decorate.