Ingredients for Mexican Chocolate Crunch Brownies
- 4 cups Cinnamon Toast Crunch Cereal, finely crushed
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup light corn syrup
- 1 (18.25 ounce) package Pillsbury Fudge Brownie Mix
- Vegetable Oil (according to brownie mix package directions)
- Water (according to brownie mix package directions)
- Eggs (according to brownie mix package directions)
- 1 teaspoon ground cinnamon
- 3 cups semi-sweet chocolate chips, divided
- 3 tablespoons granulated sugar and ½ teaspoon ground cinnamon (combined to make cinnamon sugar topping)
- Nonstick cooking spray
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How to Make Mexican Chocolate Crunch Brownies
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Finely crush 4 cups of your favorite cereal (e.g., Rice Krispies, Cornflakes).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and ½ cup light corn syrup until well blended.
- Add the crushed cereal and mix thoroughly until evenly coated.
- Press the cereal mixture evenly into the prepared baking pan.
- Prepare your favorite brownie mix according to package directions, using oil, water, eggs, and adding 1 teaspoon of ground cinnamon.
- Stir in 1 ½ cups semi-sweet chocolate chips.
- Pour the brownie batter evenly over the cereal layer.
- Sprinkle the remaining 1 ½ cups of semi-sweet chocolate chips over the top.
- Bake for 20 minutes.
- In a small bowl, combine 3 tablespoons granulated sugar and ½ teaspoon ground cinnamon to make the cinnamon sugar topping.
- Evenly sprinkle the cinnamon sugar over the brownies.
- Bake for an additional 14-18 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool in the pan for 10 minutes before loosening the edges with a knife.
- Cool completely for at least 2 hours before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
45g
Fat
28g
Carbs
12g
