Ingredients

1

                        box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix

1/2

cup butter, softened

1

teaspoon gluten-free vanilla

1

egg

1

                        box (16 oz) Betty Crocker™ Gluten Free brownie mix

1/4

cup butter, melted

2

eggs

Preparation

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

In medium bowl, stir cookie ingredients until soft dough forms. Drop dough by tablespoonfuls onto bottom of pan.

In another medium bowl, stir brownie ingredients until well blended. Drop batter by tablespoonsfuls evenly between mounds of cookie dough.

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.