Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over sides of pan. Spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box. Spread in pan
Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes
Using foil to lift, remove brownies from pan, and carefully peel foil away. In small bowl, place frosting; stir in food color until blended. Spread frosting over top. For easier cutting, refrigerate 15 minutes to set frosting
Cut brownies into 24 triangles as shown in diagram: Using sharp knife, cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base, cleaning knife with paper towel after each cut. Set aside end pieces for snacking
For carrot greens: Cut each licorice twist into 3 pieces. Slice each piece lengthwise into thin strips, keeping one end attached. Cut a ½-inch slit in the short end of each brownie triangle and insert licorice. Repeat for all pieces
If desired, use a small brush to lightly dab cocoa onto top of frosted brownie for an “earthy” carrot look. Store loosely covered in single layer in container
Ingredients
1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix (Water, vegetable oil and eggs called for on brownie mix box)
