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20 minutes
1 hour 55 minutes
- 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
- 1/2 cup butter, softened
- 1 teaspoon gluten-free vanilla
- 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
- 1/4 cup butter, melted
- Preheat oven to 350°F and generously grease the bottom of a 13x9-inch pan with shortening or cooking spray.
- Mix the cookie ingredients in a medium bowl until they form a soft dough. Then, spoon the dough by tablespoonfuls onto the bottom of the pan.
- In a separate mixing bowl, combine the brownie ingredients until thoroughly mixed. Spoon the batter by tablespoons onto the cookie dough mounds.
- Bake until cookie part is golden brown, cool for about 1 hour. Cut into 24 bars in a 6 by 4 pattern.
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