Author, Janna’s Gluten Free Bakery

Ingredients:

1 Janna’s Cherry Chunk Brownie
Baking "Kit"

1 bag Janna's Shortbread Cookie Baking Mix

1 Stick (1/2 Cup) Butter, Melted

2 eggs

1 teaspoon Pure Vanilla Extract, optional

2 Sticks Butter (1 Cup), softened

1 teaspoon Pure Almond Extract

Instructions: 

Prepare Brownie Mix by following instructions on bag:

1.  Combine melted butter and sugar in stand mixing bowl on low speed until combined.

2. Add vanilla and eggs, mix until combined

3. Add dry ingredients to stand mixer and mix on low speed until thoroughly combined.

4. Set brownie batter aside.

Prepare Shortbread Cookie Mix by following instructions on bag:

1. Cream butter and sugar packet until combined. Add in Almond extract and mix until combined.

2. Add dry ingredients to mixing bowl and mix until thoroughly combined and dough is smooth.

3. Remove 1/4 of dough and set aside for top crumble.

4. Line baking sheet or 9x13" pan with parchment paper.

5. Using 3/4 of the prepared cookie dough, press cookie dough into bottom of pan to create a thin crust.

6. Spread brownie dough evenly on top of cookie dough.

7. Spread Jam lightly on top of brownie batter.

8. Use the reserved cookie dough, making crumbles or pressing bits of cookie dough between finger and thumb to create flat dough bits to place on top of jam.

9. Break chocolate bar or cut with knife and sprinkle top  of bars with chocolate chunks.

Prepare to Bake:
1. Preheat oven to 335°.
Let dough rest on counter while over is preheating. Bake for 28-32 minutes or until edges are just starting to show signs of cracking.

*Every oven is different, watch closely, pull before cookie edges brown

2. Remove from oven and place baking pan on cooling rack.

3. Let cool completely before cutting to desired size.


Notes:
Baked bars may be frozen. To defrost, leave out at room temperature for 1-2 hours and enjoy!

Baked brownies can be stored on counter in airtight container for several days.