Ingredients
1
box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1
teaspoon Betty Crocker™ green gel food color
4
Oreo chocolate sandwich cookies, finely crushed (about 1/3 cup)
2
teaspoons Betty Crocker™ Brownie Decors Pumpkin Vine (from 2.9-oz container)
16
candy pumpkins
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square 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 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.
