Recipes
Mexican chocolate brownies (gluten free)
By: Susan H.
This recipe is from bettycrocker.com, except that I used chocolate truffle brownie mix from Gluten-free Pantry, which required cooking longer than 30-34 minutes. Really good! Nutrition 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 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Details
- Prep Time:
15 min - Cook Time:
30 min - Ready In:
45 min
Servings: 1 dozen
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 I used chocolate truffle brownie mix from Gluten-free Pantry, which required cooking longer than 30-34 minutes.
- 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.
- 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.
