1.Heat oven to 350°F.
2. Line 15x10x1-inch pan with foil, with ends of foil extending over sides. Prepare brownie batter as directed on package; spread onto bottom of prepared pan. Top with cookies; press lightly into batter to secure
3. Bake 12 to 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
4. Use foil handles to remove brownie from pan. Remove and discard foil. Cut brownie crosswise in half. Spread ice cream onto bottom side of one brownie half; cover with remaining brownie half, top side up. Wrap in foil. Freeze 3 hours or until firm.
5. Cut filled brownie into 16 triangles; coat one edge of each triangle with sprinkles.
6. Freeze 1 to 2 hours or until firm.
- 13 g Total Fat
- 3.5 g Saturated Fat
- 25 mg Cholesterol
- 180 mg Sodium
- 45 g Carbohydrate
- 1 g Dietary Fiber
- 32 g Total Sugar
- 31 g Added Sugars
- 3 g Protein
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Nutritional Information
- 13 g Total Fat
- 3.5 g Saturated Fat
- 25 mg Cholesterol
- 180 mg Sodium
- 45 g Carbohydrate
- 1 g Dietary Fiber
- 32 g Total Sugar
- 31 g Added Sugars
- 3 g Protein
Directions
1.Heat oven to 350°F.
2. Line 15x10x1-inch pan with foil, with ends of foil extending over sides. Prepare brownie batter as directed on package; spread onto bottom of prepared pan. Top with cookies; press lightly into batter to secure
3. Bake 12 to 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
4. Use foil handles to remove brownie from pan. Remove and discard foil. Cut brownie crosswise in half. Spread ice cream onto bottom side of one brownie half; cover with remaining brownie half, top side up. Wrap in foil. Freeze 3 hours or until firm.
5. Cut filled brownie into 16 triangles; coat one edge of each triangle with sprinkles.
6. Freeze 1 to 2 hours or until firm.