I have been a member of the Cooking Light Community for more years than I'd like to remember. It is sometimes strange to think of a group of strangers as friends, but that is what we are - the same as my blogging friends. We have shared successes and sorrows, received suggestions and support, and we have laughed until we cried. I still remember the excitement when we found out that one of the long-time posters was a finalist in the Pillsbury Bake-off. We could hardly wait to see her
recipe and try it out. The brownies were a huge success and I have been making them ever since, although I call them Val's Brownies.
With Cinco de Mayo fast approaching I pulled out my recipe for these brownies, but somehow did not get around to making them. I think I was more disappointed than anyone else, so I knew I would have to remedy that this week. Although, they are made with a box brownie mix, you could use your own recipe to top the crunchy base. Over time I have eliminated one of the ingredients - corn syrup. It was omitted the first time because I actually didn't have any, and then I found that it didn't affect the end result, and I have left it out ever since.
This is also one of those recipes that could be adapted into so many different variations:
* Additional cinnamon or add a spice such as chili, cayenne pepper, or cardamom
* Use different chips in the batter such as cinnamon, toffee, or butterscotch
* Add dulce de leche to the batter
* Add coconut or nuts to the crunchy base
Mexican Chocolate Crunch Brownies
(Printer Friendly Recipe)
Ingredients
- 1 box (12.8 oz) Cinnamon Toast Crunch cereal (about 8 cups)
- ½ cup butter, melted
- 1 box Fudge Brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 eggs
- ½ teaspoon ground cinnamon
- 1⅓ cups semisweet chocolate chips
- 3 tablespoons tablespoons sugar
- ½ teaspoon ground cinnamon
Preparation
- Heat oven to 350℉.
- Spray 13x9-inch pan with cooking spray.
- In a small bowl mix together the sugar and cinnamon, and set aside until needed.
- Place cereal in food processor bowl with metal blade (do in 2 batches if necessary). Cover; process until finely crushed (or place cereal in large resealable food-storage plastic bag and crush with rolling pin).
- Add butter to food processor and pulse until well blended. Press evenly in pan.
- In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture.
- Sprinkle remaining 2/3 cup chocolate chips evenly over batter.
- Bake 20 minutes, then sprinkle the cinnamon-sugar evenly over brownies.
- Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center.
- Cool 10 minutes; loosen edges but do not cut.
- Cool completely, about 2 hours.
Makes: 24 brownies
