Mexican Chocolate Crunch Brownies

• 8 cups Cinnamon Toast Crunch cereal
• 1/2 cup melted butter
• 1 tablespoon corn syrup
• 1 (19 1/2 ounce) box Pillsbury Fudge Brownie Mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 1/2 teaspoon cinnamon
• 1 1/3 cups semi-sweet chocolate chips
• 3 tablespoons cinnamon sugar

1. Heat oven to 350.
2. Spray a 9x13 pan. Finely crush cereal.
3. In a large bowl, stir butter and corn syrup until well blended. Add cereal and mix thoroughly. Press evenly into sprayed pan.
4. Make brownie mix as directed on box using oil, water, eggs, and adding cinnamon. Stir in 2/3 cup of chocolate chips. Pour over cereal and sprinkle remaining 2/3 cup of chocolate chips on top.
5. Bake 20 minutes.
6. Sprinkle cinnamon sugar evenly over brownies. Bake 14-18 min longer or set.
7. Cool 10 minutes then loosen edges but do not cut. Cool 2 hours in total.
8. To make cinnamon sugar combine 3tbsp sugar and 1/2 tsp cinnamon.

cinnamon, butter, corn syrup, brownie mix, vegetable oil, water, eggs, cinnamon, semisweet chocolate chips, cinnamon sugar

Taken from www.food.com/recipe/mexican-chocolate-crunch-brownies-289700 (may not work)