Monday, August 2, 2010
Mexican Choc Crunch Brownies
From the Kitchen of Carolyn Schroder
1 box (12.8) cinnamon toast crunch cereal
1/2 cup butter or margarine, melted
1 table spoon corn syrup
1 box brownie mix
1/2 cup vegetable oil
1/4 cup water
1/2 teaspoon ground cinnamon
1 1/3 cups choc chips
3 tablespoons cinnamon-sugar (mix cinn and sugar together to create)
1. Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with 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).
2. In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly into pan.
3. In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. (OPTIONAL- Stir in 2/3 cup choc chips.) Pour brownie batter over cereal mixture. (OPTIONAL- sprinkle remaining 2/3 cup choc chips evenly over batter.)
4. Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14-18 minutes longer or until brownies are set when lightly touched in the center. Cool 10 minutes; Loosen edges but do not cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows.