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1
Heat oven to 350°F (325°F for nonstick pan). Line 24 miniature muffin cups with paper liners.
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2
With sharp knife, cut each brownie dough round in half crosswise to make 2 halves; roll into 24 balls. Place 1 ball in each muffin cup.
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3
Bake 15 to 17 minutes or until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. With back of rounded teaspoon, press to indent center of each brownie bite, leaving ridge around edge. Remove to cooling rack; cool completely, about 30 minutes.
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4
In small bowl, tint frosting with green food color to desired color; transfer to resealable food-storage plastic bag. Cut off 1/4-inch corner of bag. Pipe about 2 teaspoons frosting into indented center and upright on top of each brownie bite to make tree shape. Top each frosting tree with chocolate candy for star and add sprinkles, using photo as a guide.
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