Heat the oven to the temperature listed on the brownie mix, usually 350°F (175°C). Line a 9-by-13-inch pan with parchment paper or grease it well.

Prepare the brownie batter according to the package directions, using the eggs, vegetable oil, and water specified in the ingredient list and on the box.

Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.

Cool the brownies completely in the pan. For cleaner cuts, chill the cooled brownies briefly before lifting them out and cutting them into 12 squares.

Place about five candy-corn pieces along the back edge of each brownie, with the point side up, to create the turkey feathers.

Use a small dab of chocolate frosting or slightly cooled melted chocolate to attach one miniature peanut-butter cup near the front of each brownie. Chocolate-covered malted-milk balls may be used instead.

Attach two candy eyes to each head. Add a small orange beak and orange feet if desired, then pipe a red decorating-gel wattle beneath each beak.

Let the frosting or melted chocolate set before serving. Keep the finished brownies in a cool, dry place and insert the candy corn shortly before serving when possible.