Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven 325 degrees. Generously spray a Nordic Ware rosebud cake pan with cooking spray; dust with flour. Set pan aside.

2. Step2

   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.

3. Step3

   Break remaining cookie dough into chunks. Press dough chunks randomly in bottom and two-thirds up the side of each rosebud mold.

4. Step4

   Prepare brownie batter according to pkg. directions using brownie pouch from bar mix, oil, egg and remaining 2 Tbsp. water.

5. Step5

   Set aside half of the brownie batter. Spoon remaining brownie batter into rosebud molds with cookie dough, filling each two-thirds full.

6. Step6

   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.

7. Step7

   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.

8. Step8

   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.