MILK AND CEREAL BROWNIES AND BLONDIES - TASTY
Most likely to bring back childhood memories? These milk and cereal blondies and brownies.
Provided by Tikeyah Whittle
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 9 x 13-inch (22 cm x 30 cm) baking pans with nonstick spray and line with parchment paper.
- Make the blondies: In a large bowl, combine the brown sugar, melted butter, and eggs. Mix with an electric hand mixer on medium speed until combined. Add the yellow cake mix and mix on low speed until just combined. Pour the batter into a prepared baking pan and spread evenly.
- Make the brownies: Pour the brownie batter into the remaining prepared baking pan and spread evenly.
- Bake for 28–30 minutes, or until the blondies are golden brown and slightly crackly and a toothpick inserted in the center of the brownies comes out mostly clean with a few moist crumbs. Let cool completely.
- Make the topping: Add the cold water and gelatin powder to a small bowl. Mix with a fork to combine. Set aside while you whip the cream.
- In a large bowl, combine the cream cheese, granulated sugar, salt, and vanilla. Mix with an electric hand mixer on medium-high speed until smooth, about 3 minutes.
- With the mixer running on low speed, slowly stream in 2½ cups (600 ml) of heavy cream. Once the cream has been incorporated, continue mixing on high speed for about 2 minutes, or until light and fluffy.
- 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.
- Add the gelatin mixture to the whipped cream, then whip on high speed for 2 minutes.
- Assemble the blondies: Pour half of the whipped cream mixture over the cooled blondies and spread evenly. 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.
- Assemble the brownies: Pour the remaining whipped cream over the cooled brownies and spread evenly. 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.
- 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 Facts : Calories 335 calories, CarbohydrateContent 42 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 4 grams, SugarContent 26 grams
CHOCOLATE CRUNCH BROWNIES RECIPE | ALLRECIPES
A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!
Provided by kylann
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 9x13-inch pan
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
- Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
- Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
- Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.
Nutrition Facts : Calories 197.8 calories, CarbohydrateContent 21 g, CholesterolContent 25.7 mg, FatContent 11.9 g, FiberContent 1.3 g, ProteinContent 4.2 g, SaturatedFatContent 5 g, SodiumContent 107 mg, SugarContent 13.6 g
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