Milk And Cereal Brownies And Blondies Recipe

Yields: 16 bars


For the dry ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened cocoa powder (for brownies)
  • 1/2 cup granulated sugar (for blondies)
  • 1/2 cup packed light brown sugar (for blondies)

For the wet ingredients:

  • 1 cup unsalted butter, melted and cooled slightly
  • 1 1/2 cups granulated sugar (for brownies)
  • 1 cup packed light brown sugar (for brownies)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup milk

For the mix-ins:

  • 2 cups of your favorite cereals (such as Frosted Flakes, Cocoa Puffs, or Rice Krispies)
  • 1 cup chopped chocolate (for brownies, optional)
  • 1/2 cup chopped nuts (for blondies, optional)


  • Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal.
  • Dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the cocoa powder (for brownies) or granulated and brown sugar (for blondies).
  • Wet ingredients: In another large bowl, whisk together the melted butter, granulated sugar (for brownies), and brown sugar (for brownies). Beat in the eggs one at a time, then stir in the vanilla extract.
  • Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Mix until just combined, being careful not to overmix.
  • Fold in mix-ins: Gently fold in the cereal, chopped chocolate (for brownies), and chopped nuts (for blondies).
  • Pour batter: Divide the batter evenly between the two prepared pans (one for brownies and one for blondies).
  • Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The brownies may take a few minutes longer to bake than the blondies.
  • Cool and cut: Let the brownies and blondies cool completely in the pan before cutting into bars.


  • For a richer flavor, use dark chocolate for the brownies.
  • You can substitute chopped dried fruit for the nuts in the blondies.
  • To make sure the cereals don’t get soggy, fold them into the batter just before pouring it into the pan.
  • Let the brownies and blondies cool completely before cutting them into bars. This will help them to set up properly.
  • Brownies and blondies can be stored at room temperature in an airtight container for up to 3 days.



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