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Reindeer Brownies

 Reindeer Brownies
My son, Jeremy, is 36 but acts as if he's 5 when he sees these brownies—I've been making them for more than 30 years! My daughter, Jayme, and my four grandchildren love them, too. If you're short on time, a boxed mix works just fine. —Jeannine Schneider, Fremont, California
18 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 3/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3 eggs
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 can (16 ounces) chocolate frosting
  • 48 candy eyeballs
  • 24 red-hot candies
  • 48 miniature pretzels


  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil,
  • letting ends extend up sides; grease foil. In a microwave, melt
  • butter and chocolate; stir until smooth. Cool slightly.
  • In a large bowl, beat eggs, sugar and salt. Stir in vanilla and
  • chocolate mixture. Gradually add flour, mixing well.
  • Spread into prepared pan. Bake 25-30 minutes or until brownie begins
  • to pull away from sides of pan. Cool completely in pan on a wire
  • rack.
  • Lifting with foil, remove brownie from pan. Spread frosting over top.
  • Cut into 12 squares; cut squares into triangles. Attach candies and
  • pretzels to make reindeer faces. Yield: 2 dozen.