Loaded Brookie

• 1 package Cassavaberry Loaded Cookie Mix
• 1 package Cassavaberry Chocolate Chip Brownie Mix
• Ingredients for preparing the dough
• 1/4 c maple syrup 
• 1/4 c coconut oil + 2 TBSP (melted, not hot otherwise it melts the chocolate chips)
• 1/2 tsp vanilla + 1 tsp
• 1 1/2 TBSP water + 1/4 c

Instructions:

1. Preheat your oven to 350°F. Grease or line a 9x13” baking pan with parchment paper. We used a glass pan.
2. Prepare the brownie dough according to the package directions. Spread it roughly across the whole pan. We left some holes, to fill in with cookie dough.
3. Prepare the loaded cookie dough, substituting maple syrup for honey.
4. Spread the cookie dough over the brownie layer, filling in any gaps and smoothing it out into an even layer.
5. Bake for 33-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool completely before slicing into bars. Enjoy your deliciously rich and chewy gluten free brookies! 
7. Store in an airtight container to keep your delicious bars fresh for later! Refrigerate or freeze for longer storage.