Mexican Chocolate Crunch Brownies

Last night my sister wanted to have a game night with us and some other family members and I got put in charge of treats. I had been wanting to make these brownies ever since I saw them on the Pillsbury website - how was I going to turn down try brownies that have Cinnamon Toast Crunch in them?! These turned out to be DELICIOUS! If you love cinnamon sugar things AND chocolate, this will be your dream come true.

MEXICAN CHOCOLATE CRUNCH BROWNIES

• 8 cups Cinnamon Toast Crunch cereal
• 1/2 cup butter, melted
• 1 tablespoon corn syrup
• 1 box brownie mix (they obviously suggest Pillsbury brownies but I used Ghiradeli because that's what I had on hand)
• the ingredients to make the brownies (oil, egg, etc)
• 1/2 teaspoon cinnamon
  
• 1 1/3 cup chocolate chips
• 3 tablespoon cinnamon sugar (or 3 tablespoon sugar and 1/2 teaspoon cinnamon mixed together)

Heat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Place cereal in a food processor and pulse until the cereal is in crumbs. Or you can put the cereal in a bag and with a rolling pin crush it into crumbs.

In a medium bowl, mix the butter and corn syrup together. Add the cereal crumbs and stir to coat. Press evenly in 9x13 pan.

In medium bowl, make brownies as directed but add the 1/2 teaspoon cinnamon. Pour the brownie batter over the cereal crust in the pan. Sprinkle chocolate chips over the batter. Cook for 20 minutes. Sprinkle the cinnamon sugar on top and cook for an additional 14-18, or until the brownies are set.

Allow to cool before cutting. Enjoy!