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. 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. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.
- 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. ADD food color to frosting. Frost as desired. Sprinkle with candy bits.
- 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.
- HOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti® Candy Bits.
- 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.