Mexican Chocolate Crunch Brownies
- Reviews 4
Ready In: 1 hr
Serves: 24
Yields: 24 brownies
Ingredients
- 8 cups Cinnamon Toast Crunch cereal
- 1⁄2 cup melted butter
- 1 tablespoon corn syrup
- 1 (19 1/2ounce) box Pillsbury Fudge Brownie Mix
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
- 2 eggs
- 1⁄2 teaspoon cinnamon
- 1 1⁄3 cups semi-sweet chocolate chips
- 3 tablespoons cinnamon sugar
Directions
- Heat oven to 350.
- Spray a 9x13 pan. Finely crush cereal.
- In a large bowl, stir butter and corn syrup until well blended. Add cereal and mix thoroughly. Press evenly into sprayed pan.
- Make brownie mix as directed on box using oil, water, eggs, and adding cinnamon. Stir in 2/3 cup of chocolate chips. Pour over cereal and sprinkle remaining 2/3 cup of chocolate chips on top.
- Bake 20 minutes.
- Sprinkle cinnamon sugar evenly over brownies. Bake 14-18 min longer or set.
- Cool 10 minutes then loosen edges but do not cut. Cool 2 hours in total.
- To make cinnamon sugar combine 3tbsp sugar and 1/2 tsp cinnamon.
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