Mexican Chocolate Brownies (Gluten Free)

 

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

• 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.
• 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.
• 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.