Mexican Choc Crunch Brownies

Mexican Brownies
From the Kitchen of Carolyn Schroder

Ingredients:
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
2 eggs
1/2 teaspoon ground cinnamon
1 1/3 cups choc chips
3 tablespoons cinnamon-sugar (mix cinn and sugar together to create)

Directions:
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.