The combination of cinnamon and chocolate is a classic Mexican treat. Enjoy it in a clever cereal-base brownie bar.
Bake-Off® Contest 43, 2008
Valerie Schucht
Glastonbury, Connecticut
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1
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box (12.8 oz) Cinnamon Toast Crunch™ cereal (about 8 cups)
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1/2
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cup butter, melted
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1
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tablespoon corn syrup
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1
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box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
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2/3
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cup Crisco® Pure Vegetable Oil
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1/4
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cup water
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2
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eggs
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1/2
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teaspoon ground cinnamon
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1 1/3
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cups semisweet chocolate chips
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3
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tablespoons cinnamon-sugar (from 3.62-oz jar)*
Steps
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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.
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2
In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
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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.
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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
*Three tablespoons sugar mixed with 1/2 teaspoon ground cinnamon can be substituted for the cinnamon sugar.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Brownie
- Calories
- 220
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 15g
- 22%
-
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 21g
- 7%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 13g
- Protein
- 1g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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