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Ingredients
- 1 pkg. (15.5 to 16.5 oz.) brownie mix (8-inch pan size)
- 20 chewy raspberry-filled cookies
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
Method
- Prepare brownie batter as directed on package for fudgy brownies; spread half onto bottom of 8-inch square pan sprayed with cooking spray.
- Arrange cookies over batter in pan, overlapping as necessary to form single layer.
- Cover with remaining batter.
- Bake as directed on pan for fudgy brownies except add 3 min.
- to the suggested baking time.
- Cool completely.
- Melt semi-sweet chocolate as directed on package; pour over brownie.
- Let stand until chocolate is firm before cutting brownie to serve.
