Shelly's Recipe

MEXICAN CHOCOLATE CRUNCH BROWNIES

Category: Brownies/Blondies

1 (12.8 oz) box Cinnamon Toast Crunch cereal (about 8 cups)
1/2 cup Butter, melted
1 tbsp corn syrup
1 box (19.5 oz fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 tsp ground cinnamon
1 1/3 cups semisweet chocolate chips
3 tbsp cinnamon-sugar (from 3.62-oz jar)*

Preheat oven to 350. Spray 13x9-inch pan with cooking spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover and process until finely crushed (about 4 cups). Or place cereal in large resealable food-storage plastic bag; crush with rolling pin.

In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.

In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.

Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do not cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows.

*Three tbsp sugar mixed with 1/2 tsp ground cinnamon can be substituted for the cinnamon sugar.