Reindeer Brownies are perfect for National Brownie Day

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Reindeer Brownies

Yield: Makes 8 brownies


For the brownies

  • 1 (18 ounce) box of brownie mix
  • 1/3 cup Challenge butter, melted
  • 1/3 cup milk
  • 1 egg

For the buttercream frosting

  • 1/2 cup Challenge butter, room temperature
  • 4 cups powdered sugar
  • 1/4 heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For the decorations

  • Large pretzel twists
  • Brown M&Ms (or chocolate chips)
  • Vanilla wafers
  • Red M&Ms


For the brownies

  1. Preheat oven to 325 degrees Fahrenheit
  2. Line 9-inch cake pan with aluminum foil and spray with nonstick baking spray; set aside.
  3. Mix the milk, butter, and egg in bowl. Add the brownie mix and stir until well blended.
  4. Spread mix into cake pan and bake for 40 minutes.
  5. Remove from oven and let cool completely.
  6. Once cooled, lift aluminum foil out of pan and cut into 8 triangles.

For the buttercream frosting

  1. Beat softened butter on medium speed for about 2 minutes until smooth and creamy.
  2. Add powdered sugar, cream, vanilla extract, and salt and mix until combined
  3. Increase mixer to high speed and beat for 3 full minutes.
  4. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
  5. Decorate brownies by using frosting to adhere the eyes and nose to the brownie. Stick 1/2 pretzel twist into each side of brownie for antlers

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

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