Gluten-Free Mexican Chocolate Brownies

Taste of Home Simply Tempting, p. 50

2 cups Cinnamon Chex cereal

3 tablespoons packed brown sugar

¼ teaspoon baking soda

¼ cup butter or margarine, melted

1 box (16 ounces) gluten-free brownie mix

¼ cup butter or margarine, melted

2 eggs

Heat oven to 350F. Spray bottom only of 8-in. square pan with cooking spray. Place Cinnamon Chex cereal in a resealable plastic bag; seal bag and crush with a rolling pin to make about 1-1/2 cups crushed cereal.

So... the grocery I went to didn't sell Cinnamon Chex. I went with Cinnamon Toast Crunch instead.

I am well aware that my decision makes this not gluten-free. If you're fastidious about that kind of thing, you can go with the Chex like the recipe intended.

In a medium bowl, mix the cereal, brown sugar and baking soda. Stir in butter and mix until well combined. Reserve 1/3 cup mixture for topping. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes.

Meanwhile, in another medium bowl, stir brownie mix, ¼  cup melted butter and eggs. 

I'm not someone who has to keep gluten-free, but I stayed with the recipe on this one just to see how it would go.

It's a shiny brownie mix!

Drop batter by small spoonfuls over baked layer. Carefully spread batter over the baked layer. Carefully spread batter over the baked layer; sprinkle with reserved 1/3 cup cereal mixture.

Turns out that gluten-free brownies are really moist and delicious. Even the batter is great!

Bake 30-34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test.) 

Neato!

Cool completely, about 1-1/2 hours. For brownies, cut into four rows by four rows. Store tightly covered. 

My Rating: 4/5 "These are really interesting! I took them to an event, and when someone tried them without knowing what they were he thought they were gingerbread brownies, somehow. The cinnamon adds a nice kick to the already delicious gluten-free mix. Good stuff!"