In addition to the Balsamic Vinegar Strawberry Fudge Brownies I posted a few days ago, I made these cinnamon chocolate crunch brownies. This is another recipe I’d been intrigued by for a number of years, but never made. One of my cousins had put it in the Our Lady of Mount Carmel cookbook, second edition. Almost every time I flip through the cookbook, I am intrigued by the recipe, and this seemed like a great time to try it out.
Cinnamon Chocolate Crunch Brownies
1 box Cinnamon Toast Crunch
1/2 c butter, melted
1 Tbsp corn syrup
1 box fudge brownie mix
1/2 c vegetable oil
1/4 c water
1/2 tsp cinnamon
1 1/3 c chocolate chips
3 Tbsp cinnamon sugar
(Make your own cinnamon-sugar mixture: 1/2 tsp cinnamon and 3 tablespoons sugar)
Heat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Place cereal in food processor and crush cereal; do in 2 batches. Can also do this in a plastic bag, using a rolling pin to crush cereal. It will be about 4 cups.
In a large bowl, mix butter and syrup. Add crushed cereal, mix thoroughly, and press into pan evenly. This will form a crust.
Mix the brownie mix as directed on box using eggs, oil, water, and cinnamon. Stir in 2/3 c chocolate chips. Pour over crust. Sprinkle remaining chocolate chips evenly over brownie batter. Bake for 20 minutes. Sprinkle cinnamon-sugar mixture over brownies. Bake for 14-18 minutes longer, or until brownies are set when lightly touched in the center. Cool for 10 minutes. Loosen edges, but do not cut. Cool completely for 2 hours.