Mexican Chocolate Brownies

This recipe is from the Betty Crocker Gluten Free website. I chose to try it because I had all of the ingredients in my pantry. It's a definite winner!

Ingredients

• 3 c Cinnamon Chex cereal
• 3 T packed brown sugar
• 1/4 tsp baking soda
• 1/4 c butter, melted
• 1 box Betty Crocker Gluten Free Brownie Mix
• 1/4 c butter, melted
• 2 eggs

NOTE

* I didn't have Cinnamon Chex but I had plain Rice Chex. So I crushed them up, mixed them with some cinnamon and sugar, and the recipe still turned out great.

Directions

• Preheat oven to 350F.
• Place cereal in resealable storage bag, seal bag, and crush cereal. Makes about 1 1/2 c of crumbs.
• In a medium bowl, mix cereal, brown sugar, and baking soda. Stir in 1/4 c melted butter until well mixed.
• In a well greased 8-in square pan, press cereal mixture into the bottom of the pan, reserving 1/3 c of the cereal mix for the top of the brownies. Bake 5 min. Cool 5 min.
• Meanwhile, in a medium bowl, stir brownie mix, 1/4 c melted butter, and eggs until well blended. Drop batter by the spoonfuls over the baked cereal. Carefully spread the batter over the crust. Cover with remaining cereal mixture.
• Bake 30 to 34 min. or until brownies look dry & set. The brownies will be soft - do NOT use the toothpick test.
• Cool completely, about 1 1/2 hrs. Store tightly covered (or the cereal will get soggy...don't ask me how I know this, I don't want to talk about it).