In addition to the Mexican Chocolate Cake, I took these Mexican Cinnamon Brownies to my son’s Cinco de Mayo party. But you don’t have to wait for a party to make these treats. They are exceptionally good anytime.
1 box (12.8 oz.) Cinnamon Toast Crunch cereal (8 cups)
1/2 C. butter, melted
1 T light corn syrup
1 box traditional fudge brownie mix (18.9 oz) plus ingredients to make brownies
1/2 tsp ground cinnamon
1 1/3 C. semi sweet chocolate morsels, divided
3 T, cinnamon sugar
Heat oven to 350. Grease or spray a 9 x 13” baking pan.
Place cereal in a food processor . Cover and process until finely crushed. Crush cereal in two batches, if necessary. I did it in two batches.
In a large bowl, stir butter and corn syrup together until well combined. Add crushed cereal, mix thoroughly. Press evenly into prepared pan.
In a large bowl, prepare brownie mix according to package instructions. Add the 1/2 teas. cinnamon and 2/3 cup chocolate chips. Stir until combined. Pour brownie batter over cereal. Sprinkle the remaining 2/3 cup chocolate chips over the batter.
Bake 20 minutes. Remove from oven the sprinkle the 3 Tables. cinnamon sugar over the brownies. Return to oven and bake an additional 14-16 minutes until set. Cool 10 minutes, loosen edges, but do not cut. Cool completely on a wire rack. Cut into 24 bars.