Ladybird Brownies

Preparation

1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and 2 sides with baking paper.
2. Make, bake and cool the brownies as directed on the box using the oil, water and egg.
3. Turn the brownie slab out onto a board. Stamp out 9 circles using a 6cm round cookie cutter.
4. To decorate, put the icing in a medium bowl and use the red food colouring paste or gel to colour the icing bright red. Spread the icing over each brownie circle.
5. Cut the Catherine wheel into 9 x 6cm strips and 9 x 3cm strips. Using scissors, split one end of each of the long strips by about 2cm. Place 1 down the centre of each brownie, fanning the split end to resemble wings. Use the black writing icing to pipe spots on each wing area.
6. Attach a biscuit to each brownie (at the base of the wings) for the face and use black writing icing to stick 2 candy eyeballs to each biscuit. Pipe a mouth in white writing icing on each biscuit. Cut each of the short liquorice strips in half lengthways. Create two small holes in the brownie just above the head. Insert a liquorice strip into each hole to resemble feelers; secure with black writing icing. Serve immediately and store any leftover brownies in an airtight container in a cool place for 2-3 days.

Tips

• If you prefer, use Betty Crocker™ Chocolate Fudge Icing to pipe the outline of the wings and spots on the ladybirds.
• Add the food colouring paste or gel gradually to the icing to get a good bright red and beat thoroughly to give an even colour.
• Use the leftover brownie pieces to make brownie tiramisu pots! Drizzle espresso coffee over the brownie pieces in glasses. Mix together yogurt and mascarpone and spoon over the soaked brownie pieces. Grate over some dark chocolate and serve.