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.
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.
Make up the brownie mix as directed on the box using the butter and eggs. Spread the mixture evenly in the prepared cake pan.
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.
Remove the brownie from the fridge and press out 12 gingerbread men with a 7cm gingerbread man cookie cutter. Discard (or eat!) any leftovers.
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.
If you can’t find edible candy eyeballs, you can use white chocolate chips or drops and some black writing icing for the pupils.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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