Fall Foliage Brownies
Prep Time: 1.5 Hours
Yields: 4 large (4x6-inch) leaves, depending on cookie cutter
Ingredients:1 box (1 lb 4.5 oz) Betty Crocker® Low-Fat Fudge Brownie Mix
Water, vegetable oil and egg called for on brownie mix box
Betty Crocker® Brownie Toppers® Marshmallow Topping
1 pouch (7 oz) Betty Crocker® Red Decorating Cookie Icing
1 pouch (7 oz) Betty Crocker® Orange Decorating Cookie Icing
1 pouch (7 oz) Betty Crocker® Yellow Decorating Cookie Icing
Cake Mate® Halloween Colors Black Writing Icing
Instructions: 1. Heat oven to 350°F (325 °F for dark or nonstick pan). Line 13x9x2-inch pan with aluminum foil, letting foil hang 2 inches over short ends of pan. Grease bottom only with shortening or cooking spray.
2. Make brownies as directed for 13x9-inch pan, baking 26 to 28 minutes. Cool completely.
3. Remove brownies from pan, using foil to lift. Cut brownies with a leaf cookie cutter. Frost leaves with marshmallow icing. Squeeze a pencil thin line of each color icing on the leaf. Drag a toothpick through the icings to slightly mix the colors. Using black writing icing, draw veins of the leaf. Use a toothpick to feather the black icing.