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Easy Thanksgiving Turkey Brownie Recipe
Ash Tyrrell

Easy Thanksgiving Turkey Brownie Recipe

I make these turkey brownies every single Thanksgiving, and they're the first thing that disappears off my dessert table. I honestly can't take much credit because they start with a simple box mix, but the little turkey faces make everyone think I spent hours on them. I love that I can get my kids involved in sticking on the candy eyes and feathers while I just focus on baking the brownie base.
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Total Time 2 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 box 16 oz fudge brownie mix — this is what gives you that rich, fudgy brownie base without a long ingredient list
  • Eggs oil, and water as called for on your brownie box — these bind everything together, so always follow the box ratios exactly
  • 1 tub 16 oz chocolate frosting, about 1¼ cups used — this is your "glue" for sticking on all the candy decorations
  • 32 candy eyeballs — these give each turkey its goofy lovable face
  • 16 mini peppermint patties — these form the turkey's round body and head
  • Orange candy-coated chocolates mini M&M's work great — one per turkey for the beak, cut in half
  • Candy corn — these become the turkey's colorful tail feathers fanned out behind the body
  • 2 oz melting chocolate optional — this helps the eyeballs and candies stick firmly if you skip the frosting method

Method
 

  1. I always start by heating my oven to 350°F, or 325°F if I'm using a dark or nonstick pan. Then I line my 9-inch square pan with foil, letting extra hang over the edges so I can lift the brownies out later. A light coat of cooking spray on the foil keeps everything from sticking.
  2. Next, I stir together the brownie mix with the eggs, oil, and water listed on the box instructions. I pour the batter into my prepared pan and spread it out evenly with a spatula. Baking usually takes around 45 minutes, but I always check a few minutes early with a toothpick.
  3. Once baked, I let the brownies cool completely on a rack, which takes about an hour and a half. This step matters more than people think, since warm brownies will melt your frosting instantly. After cooling, I freeze the whole pan for about 15 minutes to firm it up before cutting.
  4. Using the foil overhang, I lift the entire brownie slab out of the pan in one piece. I peel the foil away gently and set the block on a cutting board. Then I slice it into 16 even squares, working in 4 rows by 4 rows for consistent turkey bodies.
  5. I spread a thin layer of chocolate frosting over the top of each brownie square, saving a couple of teaspoons aside. This frosting layer does double duty, adding flavor and acting as glue for the candies. I keep the layer light so it sets up fast in the fridge.
  6. Here's the fun part I let my kids help with every time. I place one peppermint patty near a corner of each brownie, then use the reserved frosting to stick on two candy eyeballs and one orange candy half for the beak. Finally, I fan out a few pieces of candy corn behind the patty to form the tail feathers.

Notes

  • I always let my brownies cool completely before frosting, or the frosting slides right off instead of setting.
  • I use a knife dipped in warm water to cut my brownies, since it gives me clean edges every single time.
  • I refrigerate the finished turkeys for about 15 minutes so the candy decorations stay firmly in place.
  • I set out all my candies before I start assembling, so I'm not digging through bags with sticky frosting fingers.
  • I double the batch when I know I'm bringing these to a bigger gathering, since they go fast.