BETTY CROCKER FUDGE BROWNIES RECIPE RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box.
• Stir in chocolate chunks and the ginger. Spread in pan.
• Bake 12 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
• While brownies are baking, cut out star shapes using the cardboard from the Betty Crocker cake mix box. Once they are cooled, place your star shapes over the brownies and sift icing sugar evenly over them. Slice into squares and serve!

Steps:

• Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with baking paper.
• Mix the vegetable oil, brownie mix, water and egg together in a bowl until well blended. Spread the mixture evenly in the prepared cake tin and bake for 20-25 minutes or until a round bladed knife inserted into the centre comes out almost clean. Remove from the oven and leave the brownie to cool completely in the tin; about 1 hour.
• To make the icing, stir together the vanilla icing, marshmallow crème and peppermint extract in a medium bowl. Add a little green food colouring paste or gel and mix well. Add in more food colouring if the mixture is not green enough.
• Use the baking paper to lift the brownie square from the tin. Swirl the green icing over the top of the brownie square using a small palette knife.
• To decorate, sprinkle with the chopped biscuits and press in slightly. Cut into 18 bars to serve. Store any leftover bars in an airtight container in a cool place for 2-3 days.