BETTY CROCKER BROWNIE MIX DARK CHOCOLATE RECIPES

Steps:

• Heat oven to 180°C. Grease bottoms only of 2 (20 or 23cm) round cake pans with shortening or cooking spray.
• In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
• In another large bowl, beat chocolate cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spoon yellow and chocolate cake batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
• On a serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 55 grams frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

Steps:

• Prepare brownie batter, according to box instructions.
• Spread batter evenly in a 9 inch square pan, lined with aluminum foil and sprayed with oil. 
• For the cookie layer, you have 2 options:Option 1: Roll out the cookie dough between 2 sheets of wax paper. It should be approximately the same size as your pan. Gently place the cookie dough layer on top of the brownie layer. Don't press it down.Option 2: Instead of rolling out the dough, scoop out spoonfuls of the cookie dough and flatten it with your hands and piece it together on top of the brownie batter.
• Bake at 350 degrees F for 25-30 minutes or until top is golden brown and an inserted toothpick in the center comes out with a few sticky crumbs. 
• Allow it to cool down completely. 
• Then, use a sharp knife to cut slices. Enjoy!