Reindeer Brownies

Reindeer Brownies My son, Jeremy, is 36 but acts as if he’s 5 when he sees these brownies—I’ve been making them for more than 30 years! My daughter, Jayme, and my four grandchildren love them, too. If you’re short on time, a boxed mix works just fine. —Jeannine Schneider, Fremont, California

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 3/4 cup butter, cubed
  • 3 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 can (16 ounces) chocolate frosting
  • 48 candy eyeballs
  • 24 red-hot candies
  • 48 miniature pretzels
  • Method

  • Preheat oven to 350°. Line a 13×9-in. baking pan with foil, letting ends extend up sides; grease foil. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly.
  • Whisk eggs, sugar, vanilla and salt until blended; stir in chocolate mixture. Gradually stir in flour; spread into prepared pan. Bake until edges begin to pull from sides of pan, 25-30 minutes. Cool completely in pan on a wire rack.
  • Lifting with foil, remove brownies from pan. Spread frosting over top. Cut into 12 squares; cut each square into a triangle. Attach candies and pretzels to make reindeer faces.
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