Cookies and Cream Brownies
Ingredients
28
chocolate sandwich cookies (such as Oreo brand)
1 pkg.
boxed brownie mix, plus ingredients needed to prepare as directed on the pkg.
1 container
Kowalski's Signature Classic Buttercream Frosting (from the Cake Case in the Bakery Department)
- pinch salt
Directions
- Roughly chop cookies; set aside.
- Lightly spray a 9" square baking pan with cooking spray; line bottom only with parchment paper.
- Prepare brownie batter according to pkg. directions; stir in about ½ of the chopped cookies.
- Scoop brownie batter into prepared pan; smooth top.
- Bake brownies according to pkg. directions.
- Remove from oven; set pan aside until brownies are completely cool.
- In the bowl of an electric mixer, whip buttercream with a pinch of salt until light and fluffy (about 2 min.); fold in remaining cookies by hand.
- Spread cooled brownies evenly with frosting; cut into 9 bars.
- Store leftovers at room temperature, covered, for up to 5 days.
