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Gluten-Free Mexican Chocolate Brownies

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By Betty Crocker Kitchens
Updated Jun 12, 2019
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Jazz up Betty Crocker® Gluten Free brownie mix with Cinnamon Chex® cereal, creating a classic Mexican-flavored combo with added crunch.

Gluten-Free Mexican Chocolate Brownies

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 16
  • Ingredients 7
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Ingredients

Instructions

  • 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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

190 Calories
6g Total Fat
2g Protein
33g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
150mg
6%
Potassium
60mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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