How To Make Milk and Cereal Brownies and Blondies
Make a delicious and creative dessert of brownies and blondies made with milk, cream cheese, peanut butter, and fruit-flavored rice cereal. Yummy!
Serves:
Ingredients
- non-stick cooking spray,for greasing
For Blondies:
- ½cupbrown sugar
- 1 ½sticksunsalted butter,melted
- 2largeeggs
- 1yellow cake mix
For Brownies:
- 1boxbrownie mix,batter prepared according to package instructions
For Topping:
- 3tbspcold water
- 1tbspgelatin powder
- 12ozcream cheese,at room temperature
- ¼cupgranulated sugar,plus 1 tbsp
- ½tspkosher salt
- 1tspvanilla extract
- 2 ½cupsheavy cream,divided, plus 3 tbsp
- 1cuprice cereal,fruit-flavored, crushed, plus 1 cup, whole
- 2tbspcocoa powder
- 2cupscereal,peanut butter and chocolate-flavored
Instructions
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Preheat the oven to 350 degrees F. Grease two 9×13-inch baking pans with non-stick spray and line with parchment paper.
Blondies:
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In a large bowl, combine the brown sugar, melted butter, and eggs. Mix with an electric hand mixer on medium speed until combined.
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Add the yellow cake mix and mix on low speed until just combined. Pour the batter into a prepared baking pan and spread evenly.
Brownies:
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Pour the brownie batter into the remaining prepared baking pan and spread evenly.
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Bake for 28 to 30 minutes, or until the blondies are golden brown, slightly crackly, and a toothpick inserted in the center of the brownies comes out mostly clean with a few moist crumbs. Let cool completely.
Topping:
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Add the cold water and gelatin powder to a small bowl. Mix with a fork to combine. Set aside while whipping the cream.
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In a large bowl, combine the cream cheese, granulated sugar, salt, and vanilla. Mix with an electric hand mixer on medium-high speed for about 3 minutes, until smooth.
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With the mixer running on low speed, slowly stream in 2½ cups of heavy cream. Once the cream has been incorporated, continue mixing on high speed for about 2 minutes, or until light and fluffy.
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Microwave the remaining 3 tablespoons of heavy cream for 15 seconds, then pour on top of the gelatin mixture. Stir with a fork just until the gelatin dissolves.
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Add the gelatin mixture to the whipped cream, then whip on high speed for 2 minutes.
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To Assemble Blondies: Pour half of the whipped cream mixture over the cooled blondies and spread evenly.
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Sprinkle the crushed fruit cereal over the cream, then top with the whole fruit cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
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To Assemble Brownies: Pour the remaining whipped cream over the cooled brownies and spread evenly.
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Sift the cocoa powder over the cream, then top with the peanut butter and chocolate-flavored cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
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To serve, remove the chilled blondies and brownies from the refrigerator. Lift from the pan and onto a cutting board, then cut each into 12 pieces. Enjoy!
Nutrition
- Calories: 1889.06kcal
- Fat: 188.14g
- Saturated Fat: 116.62g
- Trans Fat: 3.76g
- Monounsaturated Fat: 51.87g
- Polyunsaturated Fat: 7.22g
- Carbohydrates: 49.22g
- Fiber: 0.93g
- Sugar: 31.50g
- Protein: 9.75g
- Cholesterol: 600.10mg
- Sodium: 427.54mg
- Calcium: 248.72mg
- Potassium: 263.25mg
- Iron: 1.60mg
- Vitamin A: 1809.65µg
- Vitamin C: 1.43mg
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