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Recipe

Cookie-Brownie Bars (Gluten Free)

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Betty Crocker® Gluten Free chocolate chip cookie mix and brownie mix stir up into a delicious new dessert bar.

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( 55 Ratings)

55 Ratings

5 Stars 40%

4 Stars 20%

3 Stars 18%

2 Stars

1 Stars 13%

Member Reviews ( 17 )

280af8c3-78e2-4a88-ac2b-70921f5393d7

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PREP TIME 20 Min
TOTAL TIME 1 Hr 55 Min
SERVINGS 24

1: box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix

1/2: cup butter, softened

1: teaspoon gluten-free vanilla

1: egg

Brownie

1: box (16 oz) Betty Crocker® Gluten Free brownie mix

1/4: cup butter, melted

2: eggs

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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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Nutrition Information:

1 Serving (1 Bar)

Calories 180

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 140mg;
Total Carbohydrate 26g

(Dietary Fiber 0g,
Sugars 17g),

Protein 1g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 8 %;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 17 Reviews View All

Posted 9/13/2011 4:32:32 PM REPORT ABUSE Kaillie said:

Rating:

I followed the advice of the others and added xantham gum, but I didn't have sour cream. Instead I added Stoneyfield Vanilla Yogurt. The flavor is out of this world! Tonight is the bookclub so I hope they will like them as well. The only problem I have with them is they are a bit crumbly. It's hard to pick one up without it falling apart. Maybe I added a little too much of the yogurt? It is a tiny bit thinner than sour cream I think. Another thing I didn't do was to press the cookie dough into the pan a little bit as someone suggested. So, maybe that has something to do with it. I just dropped spoonfuls in and glopped the brownie batter between the cookie dough. Despite this tiny error, these brownies rival any other brownies I have ever had in my life. They are excellent!

This reply was: Helpful Inspiring

Posted 3/12/2011 4:05:33 PM REPORT ABUSE ChristineBobbish said:

Rating:

I followed the advice of 2 reviewers by adding 2T of sour cream and 1t of xantham gum to the chocolate chip cookie batter portion. And 1/4c of sour cream to the brownie batter. The bars look as gorgeous as the photo pictured! And the online video helped with the assembly (cookie batter first, then brownie). Adding the sour cream to the brownie batter makes it almost pourable. After adding the brownie batter, I flattened the cookie heaps a bit. Perfection!

This reply was: Helpful Inspiring