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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.

Courtesy of:

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(55 Ratings)

55 Ratings

5 spoons 40%

4 spoons 20%

3 spoons 18%

2 spoons

1 spoons 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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Expert Tips

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.

Butter only is recommended for this recipe.

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

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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 4.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 8.00%;

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