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1
Heat oven to 350F (180C) with oven rack in middle.
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2
Line bottom of a 13 x 9-inch (33 x 5 cm) baking pan with aluminum foil, extending foil about 2 inches (5 cm) beyond pan on each long side.
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3
Spray lightly with nonstick cooking spray.
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4
Prepare brownies as directed on box for fudgy brownies.
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5
(You will need eggs, water, and vegetable oil.)
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6
Pour batter into prepared pan and spread evenly.
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7
Crumble cookie dough over the brownie batter.
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8
Using a spatula, swirl brownie batter around and through the cookie dough.
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9
Bake 25 to 30 minutes or until center seems set when touched lightly with a finger.
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10
Brownies will also start to pull away from pan edges.
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11
Cool in pan, on wire cooling rack.
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12
Spread cooled brownies with white chocolate frosting.
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13
Sift powdered sugar and unsweetened cocoa into a small bowl.
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14
Add butter, milk, and vanilla and stir until smooth.
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15
Scrape down sides of bowl once or twice.
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16
Add a little more milk if frosting is too thick for drizzling.
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17
Place chocolate frosting in a resealable food storage bag.
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18
Snip off a corner of the bag, and drizzle chocolate over the white frosting, creating zebra stripes.
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19
Remove brownies intact from the pan by loosening ends with a metal spatula and lifting, using the aluminum foil.
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20
Cut into 24 squares.
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21
Make sure foil is not stuck on bottom of any brownies.
