Deck the halls with festive layers of mmm Brownie Christmas Trees

ACTIVE TIME: 1 hr. TOTAL TIME: 21⁄2 hrs. SERVES: 6

1⁄2 cup raisins

2 cups butter (1 lb.), at room temp. 1 cup dark chocolate chips, 6 oz. 1⁄2 cup granulated sugar

4 eggs

1⁄2 tsp. peppermint extract

11⁄4 cups all-purpose flour

1 cup milk

2 Tbs. cornstarch

2 large yellow gumdrops

Yellow decorating sugar

2⁄3 cup confectioners’ sugar

1⁄4 + 1⁄8 tsp. green liquid food coloring

Rainbow nonpareil sprinkles 1 Soak raisins in 1 cup hot tap water until softened, 30 min. Heat oven to 350°F. Line 13"x9" pan with enough foil to overhang sides by 2"; coat with cooking spray. Drain raisins, reserving 2 Tbs. liquid. In food processor, process raisins and reserved liquid until smooth; reserve. In large pot, combine 1 cup butter with chocolate; heat over low heat, stirring, until melted. Remove from heat. Stir in granulated sugar, then eggs and extract until blended. Stir in flour and reserved raisin mixture until combined. Spread in pan. Bake until toothpick inserted into center comes out clean, 13–15 min. Let cool 20 min. Using foil to help, lift brownie from pan. Let cool on rack.

2 In small pot, whisk together milk and cornstarch; over medium heat, bring to a boil, stirring. Reduce heat to low; cook, stirring, until thickened, 1–2 min. Transfer to bowl; cool, about 1 hr. Meanwhile, knead gumdrops together. Sprinkle surface with yellow sugar. On sugar, roll out gumdrops to 1⁄8" thickness. Using 1⁄2" star-shaped cutter, cut out 6 stars. Cover; reserve.

3 On medium speed, beat remaining 1 cup butter with confectioners’ sugar until fluffy, 2 min. On low speed, gradually beat in cooled milk mixture until blended; on medium-high speed, beat until fluffy, 2–3 min. Beat in food coloring until blended. Using 21⁄2", 2" and 11 ⁄ 2" round cookie cutters, cut out 6 rounds of each size from brownie. Assemble and decorate trees following directions below.