Reviews & Comments

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!

where can i find gluen free vailla

I tried this recipe this week end for my grand daughter and she loved it. How every when ever I bake your cakes or brownies I always add a 1/4 cup of sour cream to the recipe, it makes them more moist. For the cookies I add 2 tablespoons of sour cream and the dough sticks together better. It made my day to see my grand daughter enjoy them and her dad and all of us liked them to. She also told me to make them again for her sometime.

Not only am I allergic to gluten, but I am allergic to dairy and eggs as well. I made these bars using egg replacer and an non-dairy butter. Oh happy days!!!! We all know how much money we invest each time we try a new gluten free and how discouraging it is when it doesn't turn out right. And how amazing it is when it turns out good and this was one of those days. I will definitely be making this recipe again. :)

My 4 year old and I made this yesterday for his last day of preschool party. It's a great recipe for kids to help with. I have used both of these mixes before and knew the recipe would come out well. However, I do find it necessary to modify the cookie mix a bit. I find the GF cookie mix to be way too grainy in texture and I also find it too crumbly. I always use a sifter to sift the chocolate chips out and run the dry ingredients through a food processor or coffee grinder until they are a fine grind. Makes a TON of difference in the texture of the cookie. I also add a teaspoon of xanthan gum to the dry ingredients to hold the cookie together. Xanthan gum is such a staple in gf cooking that I am actually perplexed as to why Betty Crocker has omitted it in the mix. Nonetheless, adding that small bit of xanthan gum also makes for a much better texture in the cookie mix. I did find that I needed to cook past the point that the cookie looked done. I took them out at 30 minutes because the cookie portion was golden brown, but the brownie portion was underdone. I wound up having to put it all back in the oven for another 5 minutes or so. I'm giving it a 4-spoon rating because I have to modify the cookie mix in ways that I don't think I should have to. But the recipe itself came out wonderful and they were a hit with the teachers and kids alike. Definitely something we will make again. OH, and we sprinkled mini-M&Ms over the top before baking to add some color and fun and they looked great.