Christmas Brownie Cake

 

1

package (18.9 oz) Betty Crocker® triple chunk brownie mix

1/4

cup water

1/4

cup vegetable oil

1

egg

1/3

cup butter, softened

2

cups powdered sugar

1/2

teaspoon clear vanilla or vanilla

3

tablespoons half-and-half or milk

1/4

cup red and green candy-coated milk chocolate candies

2

teaspoons edible holly berry confetti

• 1 Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Spray bottom of pan with cooking spray. Line pan with parchment paper; spray paper with cooking spray.
• 2 In medium bowl, stir brownie mix, water, oil and egg until well blended. Spread in pan.
• 3 Bake 33 to 36 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 15 minutes. Run spatula around side of pan to loosen cake; turn upside down on cooling rack or serving plate. Carefully pull off parachment paper; discard. Cool completely, about 30minutes.
• 4 Meanwhile, make frosting. In medium bowl, beat butter with electric mixer on high speed until light and fluffy. Add powdered sugar; beat on medium speed until well blended. Beat in vanilla and half-and-half. Add up to 1 additional tablespoon half-and-half, if needed for desired spreading consistency.
• 5 Immediatley sprinkle chocolate candies and confetti over frosting.