Gluten Free Cookie Brownie Cups Food
GLUTEN-FREE COOKIE BROWNIE BARS
Bake a delicious new dessert bar everyone can enjoy by following this recipe for gluten-free brookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 17 g, TransFat 0 g
GLUTEN-FREE COOKIE BROWNIE CUPS
Betty Crocker™ Gluten Free chocolate chip cookie mix and brownie mix are combined in these doubly delicious cookie cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Grease 24 regular-size muffin cups with shortening or cooking spray.
- In medium bowl, stir cookie ingredients until soft dough forms. Drop 1 rounded measuring tablespoonful of dough into each muffin cup; press in bottom and slightly up side of cup.
- In another medium bowl, stir brownie ingredients until well blended. Drop 1 slightly rounded measuring tablespoonful batter into center of each cookie dough-lined muffin cup.
- Bake 20 to 25 minutes or until cookie portion is golden brown and brownie looks set on top. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
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