Reindeer Brownies
1 Hour
10 Minutes Total
12 Brownies Servings
A festive twist on our classic Chocolate Fudge Brownie Recipe. This fun and easy bake will be sure to get everyone into the Christmas spirit this year.
Ingredient List
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 40ml vegetable oil, plus extra for greasing
- 1 medium free range egg
- 75ml water
Decoration
- 1/2 tub Betty Crocker™ Indulgent Chocolate Fudge Icing
- 12 pretzels, broken in half, plus a few extra in case of breakages
- 12 red chocolate M&M’s or red mini smarties
- 24 edible candy eyeballs
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line a 20cm x 30cm rectangular cake tin with baking paper.
- Make up the brownie mix as directed on the box using the oil, egg and water. Spread the mixture evenly in the prepared cake tin.
- Bake in the centre of the oven for around 20-25 minutes, or until a round bladed knife, inserted 5cm from the edge of the tin, comes out almost clean. Turn out onto a wire rack to cool and remove the baking paper. When cooled, place into the fridge to chill and firm up for 30 minutes.
- Remove the brownie from the fridge and cut out 12 triangles. Spread each with the chocolate icing using the tip of a small palette knife. Place the pretzel halves at the top for antlers with the edible eyeballs below and a red M&M or red smartie as the nose.
Tips
- If you can’t find edible candy eyeballs, you can use white chocolate chips or drops and some black writing icing for the pupils
