Mexican Chocolate Crunch Brownies

(47)
28 reviews.
  • 20 min prep time
  • 3 hr 0 min total time
  • 10 ingredients
  • 24 servings

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)*

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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