90 CALORIE BROWNIE RECIPES

Steps:

• Heat oven to 350°F (325°F for nonstick pan). Place paper baking cups in 24 miniature muffin cups.
• With sharp knife, cut each brownie dough round in half crosswise to make 2 halves; roll into balls. Place 1 ball into each muffin cup.
• Bake 15 to 17 minutes or until toothpick inserted into center comes out almost clean. Cool 10 minutes in pan; carefully remove to cooling rack.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle onto brownies, and top with sprinkles; serve. If desired, refrigerate about 15 minutes or until chocolate drizzle is set before serving.

Steps:

• 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. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. Frost top with frosting; sprinkle with candy sprinkles. For easier cutting, refrigerate 15 minutes to set frosting.
• Use sharp knife to cut brownies into 6 rows by 4 rows, making 24 brownies, cleaning knife with paper towel after each cut to keep frosting clean of brownie crumbs. Pull brownie squares slightly apart before piping tops.
• On each frosted brownie, pipe 2 lines using red icing across top to intersect in middle. Place in center 5 red M&M’s™ tipped on sides in a circle for a bow. Repeat with remaining brownie squares. Store loosely covered at room temperature.