• 1 box Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • 80 g butter (melted)
  • 1 tsp gluten-free vanilla essence
  • 1 medium egg
  • 1 box Betty Crocker™ Gluten Free Brownie Mix
  • 60 g butter (melted)
  • 2 medium eggs


  • 30x20cm tin
  • baking paper
  • medium bowl
  • cooling rack


  1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line a 30x20cm tin with butter or oil and baking paper.
  2. Stir the cookie ingredients together, in a medium bowl, until a soft dough forms. Drop tablespoonfuls of the dough onto the bottom of the tin.
  3. Meanwhilein another medium bowl, stir the brownie ingredients together until combined. Drop tablespoonfuls of the mixture evenly between the mounds of the cookie dough.
  4. Bake in the oven for 30-35 minutes or until the cookie portion is golden brown. Remove and cool on a cooling rack, about 1 hour. For 24 bars, cut into 6 rows by 4 rows.