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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 youre 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. QUESTION Would you make cookie butter frosted brownies? Image is mine do not take or use. Thank you.
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