Mummy Brownies Recipe

Ingredients

1

                        box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1

                        cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

48

Betty Crocker™ Candy Shop candy eyeballs

Preparation

Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.

Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.

Using foil to lift, remove brownies from pan. Use sharp knife to cut brownies into 6 rows by 4 rows, making 24 brownies.

Spoon frosting into large resealable freezer plastic bag; seal bag. Cut very small tip from one corner of bag. Squeeze bag to pipe frosting over brownies in zigzag motion for mummy wrapping. Attach 2 eyeballs to each brownie.

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