PISTACHIO BROOKIE BARS

INGREDIENTS:

For the cookies:

5 Tablespoons butter, softened at room temperature

1 egg white

1/ 3 cup granulated sugar

1/4 tsp. almond extract

1/16 teaspoons green gel food coloring, optional

1 cup all-purpose flour

1 (3.4 ounce) package Instant Pistachio Pudding & Pie Filling

1/8 teaspoon salt

1 teaspoons baking powder

3 tablespoons milk

For the brownie:

1 (19.9 ounce package) Betty Crocker Dark Chocolate Brownies

1/4 cup water

1/2 cup vegetable oil

2 eggs

INSTRUCTIONS:

Preheat oven to 350 degrees F. Spray bottom of 9" x 13" baking pan with cooking spray or line with parchment paper.

To make cookies: In a medium mixing bowl, whisk butter, egg white and sugar until smooth. Add almond extract and food coloring (optional). Whisk to blend.

In a small bowl, combine flour, pudding mix, salt, and baking powder. Gradually mix in half of the flour mixture into the wet. Add milk. Mix. Gradually add the remaining flour mixture. Mix to combine, switching over to a rubber spatula to mix, if needed. Set aside.

To prepare the brownie: Add brownie mix, water, oil, and eggs into a large mixing bowl. Whisk about 50 times to combine. Pour into the prepared baking pan. Drop cookie dough by spoonfuls on top of the brownie batter.

Place baking pan in the middle rack. Place a large foil on the upper rack to cover the the top of the baking sheet. This helps maintain the green color during baking. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out almost clean. Allow to cool completely. Refrigerate for at least 30 minutes prior to cutting for a clean cut.

Makes 16-20 bars.

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