OREO Red, White and Blue Berry Topped Brownie Bites
24 servings
1h 3min Cook
Ingredient List
- 18 OREO Cookies, divided
- 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
- ¾ cup thawed frozen whipped topping
- ½ cup raspberries
- ¼ cup blueberries
Nutritional Information
| Calories | 190 |
| Total fat | 9g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 15mg |
| Sodium | 100mg |
| Total Carbohydrate | 26g |
| Dietary fiber | 1g |
| Total sugars | 17g |
| Added sugars | 17g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1Heat oven to 350°F.
- 2Chop 6 cookies; reserve for later use. Coarsely chop remaining cookies.
- 3Prepare brownie batter as directed on package; stir in coarsely chopped cookies.
- 4
Spoon batter into 24 mini muffin pan cups sprayed with cooking spray.
- 5
Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool 5 min.
- 6
Remove brownies from pans to wire racks; cool completely.
- 7
Top with whipped topping, berries and reserved chopped cookies just before serving.