As mentioned in my previous post I had two separate idea for Cookie Butter Brownies so instead of making two trays of brownies (which can be dangerous having that many brownies lying around) I made a “snack size” box of brownies, split it down the middle and made the two separate recipes I had in mind. I simply followed the box directions for the brownies – I avoided eliminating any of the eggs and oil because even with adding them they were going to be around the same point values.
I baked the brownies per the box directions and once they were fully baked I let them cool completely. When cooled I frosted them with the following frosting recipe:
- 2 tablespoons Cookie Butter
- ¾ cup powder sugar,
- 1 ½ tablespoons softened margarine
- 1 teaspoon skim milk
- Splash (maybe ½ teaspoon) of vanilla extract.
Blend the above ingredients together and frost the cooled brownies. I found it a lot easier to frost the brownies (uncut) in the baking pan first before slicing into serving sizes.
I will say these were good but they are not for the faint of heart. These were VERY sweet. If you’re going to make them for a crowd that really love sweets, then these would be a hit – otherwise, it might be a bit too much for your palette.
Using the box of mix I used and the Cookie Butter, these brownies (made a serving of 6 – half the box) turned out to be 7 points plus each.