From CONAGRA

Featured Products: PAM, DUNCAN HINES

Makes 24 servings

A festive sweet treat to finish off your St. Patrick’s day meal, these mint chocolate chip brookies are made with a layer of chewy, minty brownies and dolloped with mint chocolate cookie dough!

INGREDIENTS

PAM Original No-Stick Cooking Spray
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
3 eggs, divided use
1/2 teaspoon vanilla extract
2/3 cup semisweet chocolate chips, divided
1/2 cup chopped crème de menthe chocolates, divided
1 pkg (18.3 oz each) DUNCAN HINES Chewy Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
8 mint flavored chocolate sandwich cookies, lightly crushed
1 tablespoon green, white and gold sprinkles

DIRECTIONS

1.Preheat oven to 350 degrees. Spray 9” x 13” pan with cooking spray.

2.Stir together flour, baking soda, and salt in small bowl. Stir together melted butter, brown sugar, granulated sugar, and 1 egg in a large bowl until well blended. Stir in dry ingredients followed by 1/3 cup chocolate chips and 1/4 cup chopped chocolate.

3.In another large bowl, stir together brownie mix, oil, 2 eggs, water, remaining 1/3 cup chocolate chips, and remaining 1/4 cup chopped chocolate until well blended, about 50 strokes. Pour brownie batter into pan and spread evenly.

4.Dollop cookie dough on top of brownie batter, about 1 tablespoon at a time. Scatter crushed cookies on top and press lightly into batter. Decorate top with sprinkles. Bake 30 to 35 minutes, until cookie dough is golden brown, and center is set. Cool on wire rack, cut mint chocolate chip brookies into squares and serve.

Find this recipe and more holiday treats at readyseteat.com