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Gluten Free Mexican Chocolate Brownies

The crunchy cinnamon cereal base of these brownies makes them completely irresistible. Luckily, those with a gluten intolerance won’t have to!

Cook time: 30-34 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:
  • 3 cups Cinnamon Chex® cereal
  • 3 Tbsp. packed brown sugar
  • 1/4 tsp. 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
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.

View Party Plan: Cinco De Mayo Celebration

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