GLUTEN-FREE MEXICAN CHOCOLATE BROWNIES
Jazz up Betty Crocker® Gluten Free brownie mix with Cinnamon Chex® cereal, creating a classic Mexican-flavored combo with added crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 190, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 22 g, TransFat 0 g
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