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    Mexican Chocolate Crunch Brownies


    Source of Recipe


    Valerie Schucht , Glastonbury , CT, Bake-Off® Contest 43, 2008

    List of Ingredients




    1 box (12.8 oz) Cinnamon Toast Crunch® cereal (about 8 cups)

    1/2 cup LAND O LAKES® Butter, melted

    1 tablespoon corn syrup

    1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix

    1/2 cup CRISCO® Pure Vegetable Oil

    1/4 cup water

    2 Eggland's Best eggs

    1/2 teaspoon ground cinnamon

    1-1/3 cups semisweet chocolate chips

    3 tablespoons cinnamon-sugar (from 3.62-oz jar)*

    Recipe



    Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; 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 tablespoons sugar mixed with 1/2 teaspoon ground cinnamon can be substituted for the cinnamon sugar.


 

 

 


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