Mexican Chocolate Brownies (Gluten Free)
Jazz up Betty Crocker® Gluten Free brownie mix with Cinnamon Chex® cereal, creating a classic Mexican-flavored combo with added crunch.
15 min |
2 hr 15 min |
16 brownies |
| 3 | cups Cinnamon Chex® cereal |
| 3 | tablespoons packed brown sugar |
| 1/4 | teaspoon baking soda |
| 1/4 | cup butter or margarine, melted |
| 1 | box (16 oz) Betty Crocker® Gluten Free brownie mix |
| 1/4 | cup butter or margarine, melted |
| 2 | eggs |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
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| The secret to cutting perfect bars is to line the pan with foil so you can lift out the baked bars. Spray the foil as directed in the recipe. |
| 1. | Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin to make about 1 1/2 cups. |
| 2. | In medium bowl, mix cereal, brown sugar and baking soda; stir in 1/4 cup melted butter until well mixed. Reserve 1/3 cup cereal mixture for topping. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes. |
| 3. | Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. Drop batter by small spoonfuls over baked layer. Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture. |
| 4. | Bake 30 to 34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test). Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered. |
190 ( 50); 6g ( 3g, 0g); 35mg; 150mg; 33g ( 0g, 22g); 2g 6%; 0%; 4%; 25% 1 ; 1 ; 0 ; 1 2 1 tsp Fats & Oils