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Gluten-Free Cookie Brownie Bars

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  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 24
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Bake a delicious new dessert bar everyone can enjoy by following this recipe for gluten-free brookies!
Updated Oct 22, 2015
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Ingredients

Cookie

Brownie

Steps

  • 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 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Butter only is recommended for this recipe.
  • tip 3
    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.

Nutrition

180 Calories, 7g Total Fat, 1g Protein, 26g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
180
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
140mg
6%
Potassium
5mg
0%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
17g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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