1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
1/2	cup Betty Crocker® Rich & Creamy creamy white or vanilla frosting (from 1-lb container)
2	tablespoons star-shaped candy decors

1.

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

2.

In small microwavable bowl, microwave frosting uncovered on High about 20 seconds or until drizzling consistency. Drizzle frosting over brownies; sprinkle with star decors. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered at room temperature.               Raspberry Mousse Brownies   Prep Time:20 min Start to Finish:4 hr 10 min Makes:24 servings   1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) Water, oil and eggs called for on brownie mix box 1 bag (10 oz) raspberry-flavored or semisweet chocolate chips 1 1/4 cups whipping cream 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting 1 tablespoon whipping cream Fresh raspberries, if desired 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour. 2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened. 3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top. 4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set. 5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

1	package (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
2/3	cup vegetable oil
1/4	cup water
1	tablespoon instant coffee granules or crystals
2	eggs
1	box (4-serving size) chocolate fudge instant pudding and pie filling mix
2	cups cold milk
1	bag (8 oz) toffee bits
1	container (8 oz) frozen whipped topping, thawed

1.	Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, oil, water, coffee granules and eggs until well blended. Spread in pan.
2.	Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
3.	Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
4.	Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.