Mexican Chocolate Crunch Brownies Recipe

Name: Mexican Chocolate Crunch Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Cinnamon Toast Crunch cereal; 1/2 cup melted butter; 1 tablespoon corn syrup; 1 (19 1/2 ounce) box Pillsbury Fudge Brownie Mix; 1/2 cup vegetable oil; 1/4 cup water; 2 eggs; 1/2 teaspoon cinnamon; 1 1/3 cups semi-sweet chocolate chips; 3 tablespoons cinnamon sugar

Servings: persons

8 cups Cinnamon Toast Crunch cereal
1/2 cup melted butter
1 tablespoon corn syrup
1 (19 1/2 ounce) box Pillsbury Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 teaspoon cinnamon
1 1/3 cups semi-sweet chocolate chips
3 tablespoons cinnamon sugar

1
Heat oven to 350.
2
Spray a 9x13 pan. Finely crush cereal.
3
In a large bowl, stir butter and corn syrup until well blended. Add cereal and mix thoroughly. Press evenly into sprayed pan.
4
Make brownie mix as directed on box using oil, water, eggs, and adding cinnamon. Stir in 2/3 cup of chocolate chips. Pour over cereal and sprinkle remaining 2/3 cup of chocolate chips on top.
5
Bake 20 minutes.
6
Sprinkle cinnamon sugar evenly over brownies. Bake 14-18 min longer or set.
7
Cool 10 minutes then loosen edges but do not cut. Cool 2 hours in total.
8
To make cinnamon sugar combine 3tbsp sugar and 1/2 tsp cinnamon.

2068

kcal

Calories

Fat

434

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups Cinnamon Toast Crunch cereal, 1/2 cup melted butter, 1 tablespoon corn syrup, 1 (19 1/2 ounce) box Pillsbury Fudge Brownie Mix, and more.

Yes, Mexican Chocolate Crunch Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Crunch Brownies

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