Mexican Chocolate Brownies

Photo by Cary L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

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 brownie mix

  • 1/4

    cup butter or margarine, melted

  • 2

    eggs

Directions

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. 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. 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 2g

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