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Gluten-Free Mexican Chocolate Brownies
Gluten-Free Mexican Chocolate Brownies
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Elevate gluten-free brownies with Cinnamon Chex cereal for a delicious Mexican-inspired twist with extra crunch.
Ingredients:
  • 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 Chocolate Brownie Mix
  • 2 eggs
Instructions:
  • Preheat the oven to 350°F. Grease the bottom of an 8-inch square pan with cooking spray. Place the cereal in a resealable plastic bag, seal it, and crush with a rolling pin until you have about 1 1/2 cups.
  • Combine cereal, brown sugar, and baking soda in a medium bowl. Stir in 1/4 cup melted butter until fully incorporated. Set aside 1/3 cup of the cereal mixture for the topping. Press the rest of the cereal mixture evenly into the bottom of the pan. Bake for 5 minutes, then let it cool for another 5 minutes before moving on.
  • In a medium bowl, combine brownie mix with 1/4 cup melted butter and eggs until smooth. Spoon batter onto the baked layer and spread it evenly. Sprinkle the reserved 1/3 cup cereal mixture on top.
  • Bake the brownies until they look dry and set, approximately 30 to 34 minutes (they will be soft, so avoid using the toothpick test). Let them cool completely for about 1 1/2 hours. Cut into 4 rows by 4 rows and store tightly covered.

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