Dense brownies are perfect for cutting into shapes using cookie cutters. A simple cookie cutter, like a heart shape, is best for these fudgy brownies. Alternatively, you can cut into squares, triangles, or circles.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Generously brush with oil.
- In a large bowl, combine mix with butter. Add eggs, 2 tbsp milk, and vanilla extract. Stir until well combined. Scrape into pan. Smooth top and spread to the edges.
- Bake 15–18 min or until a toothpick inserted in the center comes out clean. Rest in pan until cool, at least 15 min.
- Gently flip the Sheet Pan Liner and brownie onto a cutting board. Peel away the liner from the brownie. Using a cookie cutter of your choice, cut into shapes. Decorate with toppings, if desired.
Make brownie cake pops! Roll scraps of brownies into balls, then roll in shredded coconut. Place a lollipop stick into each ball.
Per serving (1/12th of the brownie): Calories 170, Fat 9 g (Saturated 5 g, Trans 0.4 g), Cholesterol 50 mg, Sodium 120 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 13 g), Protein 2 g.
35 min (includes 15 min cool time)
12 servings
$0.55/serving
35 min (includes 15 min cool time)12 servings$0.55/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Generously brush with oil.
- In a large bowl, combine mix with butter. Add eggs, 2 tbsp milk, and vanilla extract. Stir until well combined. Scrape into pan. Smooth top and spread to the edges.
- Bake 15–18 min or until a toothpick inserted in the center comes out clean. Rest in pan until cool, at least 15 min.
- Gently flip the Sheet Pan Liner and brownie onto a cutting board. Peel away the liner from the brownie. Using a cookie cutter of your choice, cut into shapes. Decorate with toppings, if desired.
Make brownie cake pops! Roll scraps of brownies into balls, then roll in shredded coconut. Place a lollipop stick into each ball.
Per serving (1/12th of the brownie): Calories 170, Fat 9 g (Saturated 5 g, Trans 0.4 g), Cholesterol 50 mg, Sodium 120 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 13 g), Protein 2 g.
