Brownie Spider Web
- Crisco® Original No-Stick Cooking Spray
- 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
- 1/2 cup Crisco® Pure Vegetable Oil
- 1/4 cup water
- 2 large eggs
- 1 (16 oz.) can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
- 1/4 cup semi-sweet chocolate chips
- 1 large black gumdrop
HEAT oven to 350°F. Line a 12-inch pizza pan with foil; spray foil with no-stick cooking spray. Prepare brownie mix as directed on package using oil, water and eggs. Spread in prepared pan.
BAKE 26 to 30 minutes. DO NOT OVERBAKE. Cool 1 hour or until completely cooled.
SPREAD frosting over top of brownies. Place chocolate chips in resealable small food storage bag. Place in bowl of very hot water; let stand until chips are melted. Cut tiny hole in one corner of bag.
SQUEEZE bag to pipe melted chocolate in spiral pattern to make spider web, starting at center and keeping lines about 3/4 inch apart. With toothpick or knife, draw lines outward through frosting starting at center of brownie.
CUT gumdrop crosswise into thirds to make spider. Place small rounded end on brownie, rounded side up, to form body of spider. Cut 4 thin strips from each remaining gumdrop slice to form legs; place next to spider body.
High Altitude (above 3500 ft.):
ADD 1/4 cup flour to dry brownie mix. Bake as directed above.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/36 of recipe), Calories 150 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0.5g), Cholesterol 10mg, Sodium 75mg, Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 17g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
*Percent Daily Values are based on a 2,000 calorie diet.
Brownie Spider Web
Now this is a brownie to die for and it was easy to prepare. Mmm... yummy!
March 31, 2013
I like this recipe and would make it again. It was pretty easy to make and tasted really good.
March 21, 2013