Easy Frosted Reindeer Brownies

Prep Time: 40 Minutes
Total Time: 2 Hours 15 Minutes
Servings: 12

A new festive twist on a brownie using a gingerbread man cookie cutter! This hack will have you winning the holiday season year after year.

All You Need Is ...

  • Small check mark in a circle icon 125g butter, melted, plus extra for greasing
  • Small check mark in a circle icon 1 box Betty Crocker™ Frosted Chocolate Brownie Mix
  • Small check mark in a circle icon 2 extra large eggs
To decorate
  • Small check mark in a circle icon 1/2 tub Betty Crocker™ Creamy Deluxe™ Chocolate Frosting
  • Small check mark in a circle icon 12 pretzels, broken in half, plus a few extra in case of breakages
  • Small check mark in a circle icon 12 brown sugar-coated chocolate beans
  • Small check mark in a circle icon 24 edible candy eyeballs

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C fan forced). Grease and line a 20cm x 30cm rectangular cake pan with baking paper. Remove the enclosed frosting sachet from the brownie mix and reserve for another use.
  2. Make up the brownie mix as directed on the box using the butter and eggs. Spread the mixture evenly in the prepared cake pan.
  3. Bake in the centre of the oven for around 20-25 minutes, or until a palette knife, inserted 5cm from the edge of the pan, comes out almost clean. Turn out onto a wire rack to cool and remove the lining paper. When cooled, place into the fridge to chill and firm up for 30 minutes.
  4. Remove the brownie from the fridge and press out 12 gingerbread men with a 7cm gingerbread man cookie cutter. Discard (or eat!) any leftovers.
  5. Turn the gingerbread men upside down and spread each with the chocolate frosting using the tip of a small palette knife. Place the pretzel halves on the legs for antlers with the edible eyeballs below and a chocolate bean as the nose.

Betty's 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.