Confetti Cheesecake Cookie Dough Brownies
Ingredients
Scale
Brownie Layer:
- 1 box Pillsbury Cheesecake Swirl Brownie Mix (15.5 oz)
- Ingredients listed on the box (usually oil, water, egg)
- ½ cup rainbow sprinkles
- Pink food coloring
Cookie Dough Layer:
- 12 oz EatPastry Confetti Cookie Dough (break-and-bake pouch)
Instructions
- Preheat your oven to 350°F. Line an 9 x 9″ pan with parchment paper.
- Prepare the brownie batter according to package instructions. Stir rainbow sprinkles into the chocolate brownie batter.
- Tint the cheesecake swirl with a few drops of pink food coloring, then swirl it into the brownie batter using a knife or toothpick.
- Par-bake for about 27 minutes (about 12 minutes less than the box suggests). The edges should be set, but the center will still look a little soft.
- Add cookie dough: Break or cut the confetti cookie dough into small pieces and gently press them across the top of the brownies. Don’t fully submerge—just nestle them in.
- Bake again for 12–14 minutes, until the cookie dough looks soft and the brownies are set.
- Cool completely, then transfer to the fridge to chill before slicing. The center will firm up as it sets. Optional: Top each square with frosting, whipped cream, or a scoop of ice cream for a little extra fun.