peanut butter & fluff fudge brownies with salty cookie crust

cookie crust:
3 cups of crushed shortbread or butter cookies (I used Lorna Doone)
1 stick butter, melted, cooled a bit
Generous pinch of sea salt

Peanut butter fluff topping:
1 cup smooth pb
1 cup fluff

Fudgy brownies:
1 box of Baked Deep Chocolate Brownie mix

Cook notes:
These are fudgy brownies, so they will be a bit gooey when finished baking. This is good.

Mix the melted butter with the crushed cookies, adding a nice generous pinch of salt. 
Place mixture in well greased or parchment lined 9 x 13 brownie pan.  
Make sure to pat down and get into all the corners. Bake at 350 for 10 minutes or until set.  Set aside.

For the brownie mixture:
Mix according to box directions. Set aside.

For the pb & fluff swirl:
Put the pb and fluff in a bowl, heat up in microwave for about 15-20 seconds, to get nice and soft.
Mix a bit, don’t mix all the way as we want to see the different colored swirls.

When ready to bake, pour in the brownie mixture on top of cookie crust.
Then take the pb & fluff mixture and using a spoon, dollop three lines of mixture down the longest part of pan. Make sure to leave enough space in between lines to see brownie mixture. Using a chop stick, gently make swirls going the opposite direction of the three lines. Or however you wish to do this. Try not to make too many swirls as we want to see the various colors of the mix after they’ve baked.
Bake brownies at 325 for 45-55 minutes (mine were done at the 49 minute-mark). Let cool in pan for at least an hour. For easier cutting place in fridge for 30 minutes.
Using a wet sharp knife, slice up into small squares.
You should get about 25-30 brownies, depending on how you slice them.