00:00We've turned the goat of all cereals into dessert with these cinnamon toast crunch blondies.
00:03We start by mixing flour, a little baking soda, cinnamon, and salt. Then in another bowl whisk
00:08together sugar with oil, honey, egg, vanilla, and almond extracts. Then stir in the dry ingredients,
00:13then spread it evenly into a pan that's lined with parchment paper. Then just bake this at 350
00:17for about 18 to 20 minutes. Let that cool completely and then make the topping. Starts
00:21with powdered sugar with a little bit of milk and guess what? A little bit of mayonnaise. You don't
00:25question blue ribbon winning recipes and a little more almond extract and vanilla extract.
00:30If you didn't know, you wouldn't know. Spread the glaze over the cooled brownies,
00:34then top them with the star of the show, the cinnamon toast crunch. You're going to refrigerate
00:38this for at least four hours to let it all solidify. And then we cut it up and serve it.
00:42Doesn't get much better than that. I can see why these won the blue ribbon. The cinnamon flavor
00:46is kind of heightened by that almond extract. It's sweet, but it's not overwhelming. I love
00:50the chewiness with the crunch on top. I'm here for it. It also wins first place with me.
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