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| 1 | box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix |
| 1/2 | cup butter, softened |
| 1 | teaspoon gluten-free vanilla |
| 1 | egg |
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| 1 | box (16 oz) Betty Crocker® Gluten Free brownie mix |
| 1/4 | cup butter, melted |
| 2 | eggs |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. |
| 2. | In medium bowl, stir cookie ingredients until soft dough forms. Drop dough by rounded tablespoonfuls onto bottom of pan. |
| 3. | In another medium bowl, stir brownie ingredients until well blended. Drop batter by tablespoonsfuls evenly between mounds of cookie dough. |
| 4. | Bake 30 to 35 minutes or until cookie portion is golden brown. Cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. |
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| Betty Crocker now has Gluten Free mixes: brownie mix, chocolate chip cookie mix, yellow cake mix and devil's food cake mix. Look for the mixes in your supermarket starting summer 2009. If you don’t find them, ask your supermarket to get them. |
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| Butter only is recommended for this recipe. |
Nutrition Information:
180 ( 60); 7g ( 4g, 0g); 30mg; 140mg; 26g ( 0g, 17g); 1g 4%; 0%; 0%; 8% 1/2 ; 1 ; 0 ; 1 1/2 2