Gluten Free!

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.

Prep Time:15 min
Start to Finish:2 hr 15 min
Makes:16 brownies

Average 3.63 from 8 ratingsAverage 3.63 from 8 ratingsAverage 3.63 from 8 ratingsAverage 3.63 from 8 ratingsAverage 3.63 from 8 ratings 8 ratings Rate   Email Print
Cinnamon Chex®
3cups Cinnamon Chex® cereal
3tablespoons packed brown sugar
1/4teaspoon baking soda
1/4cup butter or margarine, melted
1box (16 oz) Betty Crocker® Gluten Free brownie mix
1/4cup butter or margarine, melted
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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.
Preparation Directions
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.
Nutritional Information
1 Brownie: Calories 190 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 150mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 2% Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 25Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils 
*% Daily Values are based on a 2,000 calorie diet.