Heat oven to 350°F. Grease the bottom of a 13x9-inch pan with shortening or cooking spray. Make the brownie batter as directed on the box for cakelike brownies. Spread in the pan.
Make the cookie mix as directed on the pouch. Stir in candy sprinkles. Drop the dough by rounded tablespoonfuls evenly onto the brownie batter; press down lightly.
Bake 32 to 35 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Cool completely on a cooling rack, about 2 hours.
Make these brookies over the top by drizzling Betty Crocker™ Rich & Creamy Vanilla Frosting and sprinkling additional candy sprinkles on top of the bar.
The secret for cutting this cookie brownie recipe easily is to line the pan with foil. Turn the pan upside down, and tear off a piece of foil longer than the pan. Smooth the foil around the pan bottom, then remove. Turn the pan over, and gently fit the shaped foil into the pan. When it is time to cut the bars, just lift the baked bar with the foil out of the pan, peel back the foil, and cut. This also makes cleanup extra easy.
To soften butter, cut in small pieces and leave at room temperature. A faster method is to microwave butter in 5-second intervals, turning butter frequently so it is softened but not melted.
