COCONUT OREO BROWNIES

22 Oreo cookies

1 pkg (18.2-oz) dark chocolate fudge brownie mix

2 eggs

1/3 cup oil

1/3 cup chocolate milk

1 1/2 tsp + 1/8 tsp coconut extract

1 cup frozen whipped topping, thawed

For brownies, preheat oven to 350-degrees. Line a 9-inch square baking pan with enough foil to overhang sides by 2-inches. Coat the foil with cooking spray.

Place 15 of the Oreo cookies in a resealable food storage bag; seal bag and coarsely crush cookies with a rolling pin.

In a large bowl, with a spoon, stir together brownie mix, eggs, oi, chocolate milk and the 1 1/2 teaspoon coconut extract until well blended. Gently stir in the crushed cookies. Spread the batter evenly in the prepared pan. Bake at 350 for 27-30 minutes or until a wooden toothpick inserted 1-inch from the edge of the pan comes out clean. Cool 10 minutes.

Using the foil to help, lift brownies from the pan and transfer to a wire rack. Cool completely, about 1 hour. Peel off and discard the foil.

For frosting: In a small bowl using a spoon, stir remaining 1/8 teaspoon coconut extract into frosting until blended. With a spatula or the back of a spoon, spread frosting over brownies. Using a serrated knife, cut the remaining 7 cookies into small pieces. Cut brownies into 16 squares and garnish with cookie pieces.

Yield: 16 squares