PEEPS® Brownie Eggs
Minutes Prep time: 45
Minutes Total time: 120
Servings: 16
Difficulty: easy
Minutes Prep time: 45
Minutes Total time: 120
Servings: 16
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 pkgs (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
1-1/3 cups vegetable oil
4 eggs
6 tablespoons water
1 container (16 oz each) Duncan Hines® Creamy Vanilla Frosting
blue and yellow food coloring
2 tablespoons brightly colored sprinkles
16 PEEPS® Marshmallow Bunnies
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 5 mg | 0 |
Carbohydrate | 64 g | 21% |
Cholesterol | 35 mg | 12% |
Total Fat | 26 g | 39% |
Iron | 1 mg | 8% |
Calories | 491 kcal | 25% |
Sodium | 233 mg | 10% |
Protein | 3 g | 7% |
Saturated Fat | 5 g | 24% |
Sugars | 47 g | 5% |
Vitamin C | 0 |
Preheat oven to 325°F. Spray 17x11-inch rimmed baking sheet with cooking spray.
Stir brownie mixes, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. Spread into pan.
Bake 30 to 35 minutes, until toothpick inserted about 2-inches from edge of pan comes out clean. Cool completely on wire rack.
Use a 4x2-3/4-inch egg-shaped cookie cutter to cut 16 egg-shaped brownies. Alternatively, you can use a sharp paring knife to cut brownies into egg shapes, just make sure they are bigger than your PEEPS® Marshmallow Bunnies.
Divide frosting into 2 bowls and dye one blue and one yellow. Frost brownies with frosting and decorate with sprinkles. Top each with a PEEPS® Marshmallow Bunny and serve!
PEEPS® Brownie Eggs