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OREO Red, White and Blue Berry Topped Brownie Bites
Mini chocolate brownies with whipped topping, blueberries and raspberries are the perfect easy dessert idea for a patriotic party. Great topped with any fruit, too!
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
Nutrition factsNutrition information
Recipe Tips
Heat oven to 350°F.
Chop 6 cookies; reserve for later use. Coarsely chop remaining cookies.
Prepare brownie batter as directed on package; stir in coarsely chopped cookies.
Spoon batter into 24 mini muffin pan cups sprayed with cooking spray.
Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool 5 min.
Remove brownies from pans to wire racks; cool completely.
Top with whipped topping, berries and reserved chopped cookies just before serving.
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