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.

Cinnamon Brownies

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.

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