Carrot-Shaped Brownies

Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to extend over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.

Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes.

Using foil to lift, remove brownies from pan, and peel foil away. In small bowl, place frosting; stir in food color until blended. Spread frosting over top. For easier cutting, refrigerate 15 minutes to set frosting.

Cut brownies into 24 triangles. (See link below for diagram.) Using sharp knife, cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base, cleaning knife with paper towel after each cut. Set aside end pieces for snacking.

To make greens for carrot: With sharp knife or scissors, cut each licorice twist into 3 pieces. For each piece, make 2 to 3 cuts lengthwise to make thin green strips, cutting almost to end of piece but not all the way, so it remains attached at one end. Using tip of small paring knife, cut small opening about 1/2-inch deep in short end of each triangle. Insert licorice piece into opening. Repeat with remaining licorice pieces and brownie triangles.

If desired, use a small food-safe paintbrush to lightly dab cocoa onto top of frosted brownie for an “earthy” carrot look. Store loosely covered in single layer at room temperature.