Cookies and Cream Valentine Brownies
Additional ingredients to prepare brownie mix per package instructions
3 cups coarsely chopped vanilla cream-filled chocolate sandwich cookies, divided
HEAT oven to 350°F. Line 13 x 9-inch baking pan with heavy-duty aluminum foil, extending edges of foil over sides of pan. Coat foil with no-stick cooking spray.
PREPARE brownie batter according to package instructions using oil, water and eggs. Stir in 2 1/2 cups chopped cookies. Spread evenly in prepared pan. Sprinkle with remaining 1/2 cup cookies.
BAKE 28 to 33 minutes or until set in center. Cool completely in pan on wire rack. For ease in cutting, freeze 30 minutes. Remove brownies from pan by lifting edges of foil. Cut brownies using 2 to 3-inch heart-shaped cutter. Remove from foil. Place on serving plate.
SPREAD or pipe frosting on top of brownies as desired. Sprinkle with candy bits from frosting.
Serving Size (1 of 16 brownies), Calories 390 (Calories from Fat 150), Total Fat 17g (Saturated Fat 5g, Trans Fat g), Cholesterol 30mg, Sodium 210mg, Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 42g), Protein 2g, Potassium 148mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 8mg, Iron 2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.