These Cake Batter Blondies are packed with the rich flavors of your favorite birthday cake without the cake mix! They’re full of sprinkles, white chocolate chips and brown sugar. These delicious squares are chewy, gooey, soft and such an easy dessert. If you love eating cake batter and are a sucker for cookie dough then you will absolutely love these Blondies. No mixer required, one bowl, and they’re ready in less than 30 minutes!
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Everything comes together in one bowl. If you’ve been following Beat Bake Eat for a while, you’ve probably realized that I have a lot of love for no fuss, no mess recipes because I’m terrible at staying ahead of dirty dishes. So any recipe that’s “one bowl” is a winner in my book.
These Blondies are for those days when you want a treat that tastes incredible without having to do all of the incredibly hard work. They’re for those days when you don’t have the patience to measure out a ton if ingredients, you don’t want to mess up and wash a bunch of dishes and you don’t care if you get white chocolate all over your fingers. For those days, these bars are perfect.
Usually Cake Batter Blondie recipes call for boxed cake mix but you won’t need it for this one. If you do like baking with cake mix though you can check out this 4 Ingredient Cookie Recipe made with yellow cake mix and this 4 Ingredient Chocolate Cookie Recipe made with chocolate cake mix.
I used this Chocolate Chip Cookie Blondie Recipe as a base. It’s so easy to make and completely adaptable. I must say though (and I can’t believe I’m about to say this but) I prefer the Cake Batter Blondies over the Chocolate Chip ones. Yes, they’re that good.
I was thinking that I should switch out some of the brown sugar for granulated sugar because I thought it would give the Blondies a more authentic “cake batter” taste but I’m really glad I didn’t. Solely using the brown sugar was the right decision. They’re perfect.
I love how pretty they are too. They make me want to celebrate for no reason at all. Sprinkles just make everything better.
Speaking of sprinkles, I added the perfect amount of sprinkles and white chocolate chips. You don’t even want to know how long I sat and contemplated how much of each I should add. I don’t even wanna say.
You will need to line the pan with parchment paper to keep the batter from sticking to it but if you don’t have parchment you can always use foil paper. The bottom and edges of the bars may be a little bit crispier but still just as delicious.
The batter is thick and sticky and it will seem like there’s not enough to cover the bottom of the pan but just take your time and spread it. It will work. I promise.
Just be very careful not to over bake these Blondies. Trust me, this makes all the difference! It’s actually really important if you want them to be chewy and soft and buttery. You pull them out the oven while they’re still under baked and then they continue “baking” as they cool. That’s how it works with this recipe. So don’t be scared to leave them out the oven even if the center is still a little mushy because that mushy center is going to turn irresistibly dense and buttery.
These bars taste best warm. The white chocolate chips just melt in your mouth, and the crisp buttery edges paired with the super soft, chewy center is just amazing. Please do have them warm; even if you make them for later. Just take a little nibble. Trust me, just do it!
If I didn’t convince to eat them straight from the oven, remember to store them in an air-tight container or zippy bag so that they don’t dry out and become hard.
This recipe is way too easy not to make so go ahead and make it!
- 1 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1/3 cup rainbow sprinkles
Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper and set aside.
In a large bowl combine brown sugar and butter. Beat in the egg and vanilla extract until mixture is smooth.
Add flour and salt and gently mix until incorporated. Slowly stir in the chocolate chips and sprinkles.
Spoon the dough into the baking pan, spreading it into an even layer.
Bake for 17 - 18 minutes. DO NOT over bake.
*Bars are done when the edges and the very top layer is set and the center is soft and under baked.
Cool in pan for 20 minutes. Cut into 12 squares. Serve warm.
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