Betty Crocker Gluten Free Chocolate Brownie Mix - 16oz

Chocolatey cocoa brownie meets delicious chocolate chip cookie!

Directions
You Will Need: For Brownie Batter: 2 tablespoons water + 1/2 stick (1/4 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), melted + 1 egg. For Cookie Dough: 1 tablespoon water + 1/2 stick (1/4 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), softened. Time to Bake!
1. Heat oven to 325 degrees F. Grease bottom of pan with cooking spray or shortening.
2. Stir brownie mix, 2 tablespoons water, melted butter and egg in a medium bowl until well blended. Spread in pan.
3. Stir cookie mix, 1 tablespoon water and softened butter in another medium bowl until soft dough forms. Drop cookie dough by rounded teaspoonfuls evenly onto brownie batter.
4. Bake as directed below or until a toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm bars easily, use plastic knife and short sawing motions. Store tightly covered. 8 Inch x 8 Inch Shiny Metal or Glass Pan Size: 50-51 bake time (in minutes). 8 Inch x 8 Inch Dark or Nonstick Pan Size: 43-44 bake time (in minutes). 9 Inch x 9 Inch (All Pans) Pan Size: 42-44 bake time (in minutes). 11 Inch x 7 Inch (All Pans) Pan Size: 40-41 bake time (in minutes). For bars made in a 13 x 9 pan, bake shiny metal or glass pan 34 to 35 minutes, dark or nonstick pan 26 to 27 minutes. For a thicker bar, use 2 boxes of mix and double all ingredients; bake shiny metal or glass pan 51 to 52 minutes, dark or nonstick pan 44 to 45 minutes.