Tuesday, September 7, 2010

Mexican Brownies!

Made these for Dad's yesterday and they tasted even better the next day!
1 box (12.8 oz) Cinnamon Toast Crunch cereal
1/2 cup butter, melted
1 tbsp corn syrup
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 tsp ground cinnamon

1/2 tsp cayenne pepper
1 1/3 cups semisweet chocolate chips

Preheat oven to 350°F. Grease 13x9-inch pan. I find that it's much easier to cut the brownies if you line the pan with greased aluminum foil. (This makes cleanup easier, as well!)
Place all the cereal in a food processor and pulse until finely crushed. You could also place the cereal in a large resealable food-storage plastic bag and crush with a rolling pin.
In a large bowl, stir the butter and corn syrup until well blended. Add the crushed cereal and mix thoroughly. Press half of the mixture evenly in pan.
In a large bowl, make the brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour the brownie batter over the cereal mixture. Sprinkle the remaining 2/3 cup chocolate chips evenly over the batter. Bake for 20 minutes.
Sprinkle the other half of crumble evenly over the partially-baked brownies. Press into brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool and cut into 6 rows by 4 rows.
                                          

1 comment:

Avril Miller said...

Such orginally yummy brownies! LOVE this!!!! AND I adore your wreath on your blog header!!!! Thanks Mickey for once again sharing something sooooo scumptious! :-)