A new festive twist on a brownie using a gingerbread man cookie cutter! This hack will have you winning the holiday season year after year.
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line a 20cm x 30cm rectangular cake tin with baking paper.
Make up the brownie mix as directed on the box using the oil, egg and water. Spread the mixture evenly in the prepared cake tin.
Bake in the centre of the oven for around 20-25 minutes, or until a round bladed knife, inserted 5cm from the edge of the tin, comes out almost clean. Turn out onto a wire rack to cool and remove the baking paper. When cooled, place into the fridge to chill and firm up for 30 minutes.
Remove the brownie from the fridge and press out 12 gingerbread men with a 7cm gingerbread man cookie cutter. Discard (or eat!) any leftovers.
Turn the gingerbread men upside down and spread each with the chocolate icing using the tip of a small palette knife. Place the pretzel halves on the legs for antlers with the edible eyeballs below and a chocolate bean as the nose.
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