Yields: 16 bars
Ingredients:
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)
Instructions:
- 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.
Tips:
- 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.
Enjoy!
