"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Chocolate Crunch Brownies Recipe

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This recipe for Mexican Chocolate Crunch Brownies, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
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 *

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
*Three tablespoons sugar mixed with 1/2 teaspoon ground cinnamon can be substituted for the cinnamon sugar.

 

 

 

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