Preheat oven 325 degrees. Generously spray a Nordic Ware rosebud cake pan with cooking spray; dust with flour. Set pan aside.
What could be sweeter than receiving a dozen rosebud cookie-brownies? Purchase the Nordic Ware rosebud cake pan from your local Hy-Vee, it's also great for muffins and mini cakes.
Servings and Ingredients
|Hy-Vee all-purpose flour, for dusting
|1 (17.4-oz.) pkg. cookie-brownie bars mix
|3 tbsp. Hy-Vee unsalted butter, softened
|4 tbsp. water, divided
|⅓ c. Hy-Vee vegetable oil
|1 Hy-Vee large egg
|Strawberry dessert topping, for serving
|Hy-Vee frozen original whipped topping, thawed; for garnish
|Fresh mint, for garnish
Things To Grab
- Nordic Ware rosebud cake pan
- Hy-Vee vegetable oil cooking spray
- 2 medium bowls
- Wire rack
- Dessert plates
Prepare cookie dough according to pkg. directions using cookie pouch from bar mix, butter and 2 Tbsp. water. Set aside half of the cookie dough.
Break remaining cookie dough into chunks. Press dough chunks randomly in bottom and two-thirds up the side of each rosebud mold.
Prepare brownie batter according to pkg. directions using brownie pouch from bar mix, oil, egg and remaining 2 Tbsp. water.
Set aside half of the brownie batter. Spoon remaining brownie batter into rosebud molds with cookie dough, filling each two-thirds full.
Bake for 30 to 32 minutes or until a toothpick inserted near centers comes out slightly clean (do not overbake). Cool in cake pan for 10 minutes. Remove and cool completely on a wire rack.
Wash and dry cake pan. Spray with cooking spray and dust with flour. Repeat making 6 more cookie-brownies with remaining cookie dough and brownie batter. Store in an airtight container at room temperature up to 2 days.
To serve, spoon a small amount of strawberry topping on each dessert plate. Place cookie-brownies on top. Garnish with whipped topping and mint, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 25mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Protein: 2g