Cinnamon Chocolate Crunch Brownies

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 Crunch Brownies.jpg

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
2 eggs
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.

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