Mexican Chocolate Brownies (Gluten Free)

Last night Jonathan, Brody, and I went to the Tutterrow's house for dinner.  There were four couples there (our Bible study small group minus one couple) and each couple was in charge of some part of dinner...appetizers, entree, condiments, and dessert.  To no surprise of mine, it was a Mexican-theme. I'm not entirely sure Samantha knows there is any other type of food.  :)  You know I love ya, Sam...and eating Mexican with you!  Samantha and Alex were in charge of the entree and it was delicious! delicious! delicious!  They (meaning Sam) made Chicken Tortilla Soup.  It was A.M.A.Z.I.N.G., especially with all the extras we added on top!  Check out Samantha's blog for the recipe. 

Jonathan and I were in charge of dessert.  I was smart to sign us up for dessert rather than appetizers because, let's face it, we're always late (and last night was certainly no exception).  Side note: I hate that we are always late. And we were late before Brody even came along so imagine the difficulty now.  Anyway-after signing up for desserts many questions popped into my mind and I had a minor panic attack (not really, and I shouldn't joke, I know).  What in the world do Mexicans eat for desert?  And Samatha has a gluten intolerence.  What kind of desserts are gluten free?  What does gluten free even mean?  Ahh! 

So I turned to my good friend Google for advice and she had just the answer.  Gluten Free Mexican Chocolate Brownies. 

I was nervous.  I made them.  I conquered them.  Everyone loved them.  Here's the recipe.

What you will need:

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


What to do:

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.

***Tip: The secret to cutting perfect bars is to line the pan with foil so you can lift out the baked bars. Spray the foil as directed in the recipe.


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.
 
3. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes.
 
4.Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. This mix is unusually thick. Don't be alarmed.  I guess it's because it's gluten-free.

5.Drop batter by small spoonfuls over baked layer. This is important because if you try to just spread it like a normal brownie mix you will ruin the bottom layer.

6.Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture.

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

8.Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered.

Source: Miss Betty Crocker.  Recipe and nutrition info (eek!) can be found here.

Yum! My mouth is watering now. :)  I should also note that the brownies are meant to have a gooey consistency (which is why the toothpick test will not work).  Don't be alarmed when you bite into them.  My husband was freaked out by the gooeyness of them but didn't bother to ask me about it until after we left the dinner party. Thanks, hun.  Now all our friends have salmonella!  You should have spoken up before everyone ate them!  Very much kidding! Everyone is happy and healthy.  The brownies were cooked and yummy. :)

1 comment:

  1. They were delicious! I ate ALL the leftovers last night. Thanks for such a great desert!

    ReplyDelete

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