Melt the butter oil and cocoa power in the microwave or on the stove top. Stir in the rest of the ingredients. Add the boiling water at the end. Pour into a 9 inch square pan. Bake at 350 for 30 minutes. Cool on a wire rack. Refrigerate overnight.
Caramel Crunch
Place sugar and water in a medium saucepan over low heat and stir once. When the sugar is dissolved, increase the heat to high and bring to a boil and cook without stirring for 8-10 minutes until golden.Carefully add the cream and butter and stir until combined. Add the cereal and stir until combined. Pour mixture over the brownies and smooth the top. Refrigerate for 30 minutes.
Ganache
Place the chocolate and cream in a microwave safe bowl and heat for 45-60 seconds. Stir until fully melted and smooth. Pour over the caramel mixture and refrigerate until chocolate is set. Slice and serve.