Tuesday, April 17, 2012

Mexican Chocolate Crunch Brownies

This is a recipe from the 2009 Pillsbury Annual Recipes book that I bought the other day and thought I would give it a go since I had most of the ingredients already in the cabinet. The recipe calls for the national brand of foods, but I just used store brand foods that I usually buy anyway.

1 box of Cinnamon Toast cereal (12.8 oz size)
1/2 cup of butter, melted
1 tablespoon corn syrup
1 box of brownie mix
1/2 cup of vegetable oil
1/4 cup of water
2 eggs
1/2 teaspoon cinnamon
1 1/3 cup of semisweet chocolate chips
3 tablespoons of cinnamon-sugar (* you can mix 3 tablespoons of sugar and 1/2 teaspoons of cinnamon together)

The oven should be preheated to 350ºF. Spray cooking spray in a 13x9 inch pan and set aside. Pour some of the cereal in a food processor to crush it finely. If you don't have a food processor, you can use a large ziplock bag and use a rolling pin to crush the cereal. I used a metal bowl to crush the cereal in the bag and it worked out great. You may have to split the cereal in half and crush them in two batches which all together will make 4 cups of cereal. It will look like a lot of cereal, but all of it will be used.

Stir the melted butter and corn syrup together and mix it well. Pour the cereal into the mixture and stir together, making sure you cover the cereal well. Pour the cereal into the baking pan and pat down to cover the bottom of the pan evenly.

Make the brownie mix according to the directions on the box and also mix in the cinnamon. Stir in 2/3 cup of the chocolate chips into the brownie batter. Pour the batter over the cereal mixture and spread it out evenly. Sprinkle the rest of the chocolate chips completely over the brownie batter.

Place in the oven and bake for 20 minutes. Sprinkle the cinnamon and sugar mixture over the brownies evenly. Place back in the over for about 15 to 18 minutes or until the brownies have set in the center. Cool the brownies for at least 2 hours before cutting.

Pin It