Mexican Chocolate Brownies

By Caryl

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

Details

Servings 16

Preparation

Step 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.


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