Brownie Flag
These brownie flag bars are a fun and festive 4th of July dessert with a fudgy brownie base, creamy frosting, fresh berries and the cutest flag design.
Servings: 24
Calories: 279kcal
Ingredients
- 18.3 ounce fudge brownie mix , plus ingredients on back of box
- 1/2 cup chocolate chips
- 1 cup fresh blueberries
- 2 cups sliced strawberries
- 32 ounces vanilla frosting , I used Pillsbury creamy supreme
Instructions
- Preheat oven to 350°F and line a 9x13 baking dish with parchment paper letting it hang over the sides for easy removal. Spray with cooking spray.
- In a medium sized bowl add brownie mix and ingredients on the back of the brownie mix. Stir to combine then fold in the chocolate chips.
- Add batter into prepared pan and bake for 22-25 minutes until a toothpick comes out with only a few crumbs. Cool completely then lift out of baking dish.
- You can remove the parchment paper or leave it on. Spread a thin layer of frosting across top of brownies.
- Arrange blueberries in rows in top left corner. Place sliced strawberries in 5 rows, leaving space between each row.
- Place remaining frosting in large pastry bag fitted with a star tip and pipe frosting between the rows of strawberries.
- Serve immediately.
Notes
You will need two cans of the frosting (16 ounces each). Use the brand that you like. I picked Pillsbury creamy supreme as this brand holds it shape better for piping.
You can also use the frosting from my sugar cookie bars, you will need to double or even triple that recipe.
This is meant to be served fresh but leftovers can be stored in the refrigerator for 2-3 days.
Nutrition
Calories: 279kcal | Carbohydrates: 47g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 133mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 1mg