Mexican Chocolate Crunch Brownies


The brownies will be a huge success! Although they are made with a box brownie mix, you could use your own recipe to top the crunchy base.

Mexican Chocolate Crunch Brownies

Makes: 24 brownies


1 box (12.8 oz) Cinnamon Toast Crunch cereal (about 8 cups)
½ cup butter, melted
1 box Fudge Brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
½ teaspoon ground cinnamon
1⅓ cups semisweet chocolate chips
3 tablespoons tablespoons sugar
½ teaspoon ground cinnamon


1. Heat oven to 350℉.
2. Spray 13×9-inch pan with cooking spray.
3. In a small bowl mix together the sugar and cinnamon, and set aside until needed.
4. Place cereal in food processor bowl with metal blade (do in 2 batches if necessary). Cover; process until finely crushed (or place cereal in large resealable food-storage plastic bag and crush with rolling pin).
5. Add butter to food processor and pulse until well blended. Press evenly in pan.
6. 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.
7. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.
8. Bake 20 minutes, then sprinkle the cinnamon-sugar evenly over brownies.
9.Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center.
10. Cool 10 minutes; loosen edges but do not cut.
11. Cool completely, about 2 hours.


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