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Gingerbread Brownie Cutouts
Gingerbread Brownie Cutouts
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Prep Time:
20 minutes
Total Time:
2 hours 45 minutes
Festive gingerbread cutout brownies - a fun and easy treat for all!
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing white icing
  • 24 M&M's® minis milk chocolate candies or red cinnamon candies
Instructions:
  • Preheat the oven to 350°F. Line a 13x9-inch pan with foil, leaving a 2-inch overhang on the sides. Spray the foil with cooking spray. In a large bowl, thoroughly blend the brownie mix, water, oil, eggs, ginger, and cinnamon. Spread the mixture evenly in the pan.
  • Bake for 20-25 minutes or until a toothpick inserted 2 inches from the side of the pan comes out clean. Allow to cool completely on a rack for about 1 hour, then freeze in the pan for 30 minutes.
  • Carefully lift the brownies out of the pan using the foil and peel it away. Use a 3-inch gingerbread man cookie cutter to cut out 8 gingerbread men shapes. Press gently to release each brownie from the cutter. Keep the end pieces for snacking. If the cutter becomes sticky, wipe it clean with a damp paper towel before cutting more shapes.
  • Add charming details to each gingerbread man using cookie icing, and apply candies as colorful buttons. Allow the icing to firm up for approximately 30 minutes. Store the finished cookies in a sealed container at room temperature, with waxed paper separating each layer to maintain freshness.

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