Mexican Chocolate Crunch Brownies

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

By Pillsbury Kitchens

March 13, 2014

Bake-Off® Contest 43, 2008

Glastonbury, Connecticut

box (12.8 oz) Cinnamon Toast Crunch™ cereal (about 8 cups)

1/2

cup butter, melted

tablespoon corn syrup

box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix

2/3

cup Crisco® Pure Vegetable Oil

1/4

cup water

eggs

1/2

teaspoon ground cinnamon

1 1/3

cups semisweet chocolate chips

tablespoons cinnamon-sugar (from 3.62-oz jar)*

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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.