We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 43, 2008
Glastonbury, Connecticut

Mexican Chocolate Crunch Brownies

The combination of cinnamon and chocolate is a classic Mexican treat. Enjoy it in a clever cereal-base brownie bar.

(47)
(28)
Save and Share
  • prep time 20 min
  • total time 3 hr 0 min
  • ingredients 10
  • servings 24
 

Ingredients

1
box (12.8 oz) Cinnamon Toast Crunch® cereal (about 8 cups)
1/2
cup butter, melted
1
tablespoon corn syrup
1
box (18.4 oz) Pillsbury® Family Size Chocolate Fudge Brownie Mix
2/3
cup Crisco® Pure Vegetable Oil
1/4
cup water
2
eggs
1/2
teaspoon ground cinnamon
1 1/3
cups semisweet chocolate chips
3
tablespoons cinnamon-sugar (from 3.62-oz jar)*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
  • 3 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.
  • 4 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.

EXPERT TIPS

toggle

Expert Tips

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

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
220
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
150mg
150%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
6%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011