This easy recipe is inspired by Tamilyn at Butter My Kitchen. It makes use of boxed mixes to speed up the prep time. One of the things I like about Betty Crocker Gluten Free mixes is that, unlike most gluten free mixes, they include high altitude directions. If you live at altitude you will need cornstarch in addition to the ingredients listed below.
Ingredients: 
1 box Betty Crocker Gluten Free Brownies
Ingredients called for on box of brownies: butter and eggs
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
Ingredients called for on box of cookie dough: butter, egg and gf vanilla
Directions:
Mix brownie mix according to the directions on box. Pour into a greased 9×13 pan. Prepare cookies dough as directed on the box. Drop spoonfuls all over brownie batter; press the dough into batter.
Bake at 350 degrees for 35 to 40 minutes or until an inserted toothpick comes out clean. Place the pan on a cookie rack and let the cookies cool completely in the pan. Cut into bars and serve.
Verdict:
My husband and son (who are NOT gluten intolerant) demolished the first pan and declared Tamilyn their hero. I made a second batch for my daughter, who is gluten intolerant, and was the intended recipient of the first batch. She said that she liked them, but preferred my homemade brownies topped with Chocolate Chip Cookie Dough Icing. I guess this recipe just did not have enough sugar and butter for her. : )
For more delicious gluten-free recipes, visit Gluten-Free Wednesday.
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