Let’s get to the fun part: Cake Batter Blondies.
I love blondies because of their texture. They have a dense, chewy texture–they are, in essence, a blonde version of a brownie. Now, I love brownies more than most people (but I’m a chocoholic), but, whereas brownies will always have that underlying chocolate flavor, blondies offer more versatility. You can turn anything into a blondie: lemon pie blondies, butterscotch blondies, raspberry blondies, white chocolate blondies, etc. So, basically, let your imagination run wild!
The cute sprinkles I used here I found at Sur La Table this past holiday season, and I love them! They look like confetti, which just feels whimsical! Sprinkle confetti. I like it.
These are a cinch to make, because they actually do use boxed cake batter. Of course, these can be made entirely from scratch, which I am all for, but sometimes, when you just don’t have the time but desperately need a sugar fix, it’s recipes like this that are amazing.
In about five minutes, the batter will be done and ready to bake. And in about 20-25 minutes, you’ll be well on your way to a sugar induced coma.
I chose to make these in freeform mini pans just because I felt like it, but these can surely be made in a square pan, muffin cups, or circular cake pan. Do whatever feels right.
- 1 box white cake mix
- 1 large egg
- 1/4 c melted butter
- 1/3 c milk
- 1 tsp vanilla
- 1 tsp almond
- 1/2 c sprinkles
- 1/2 c white chocolate chips
- Preheat oven to 350 and spray an 11x7 pan with nonstick cooking spray.
- In a bowl, mix cake mix, egg, melted butter, milk, and vanilla and almond extracts together. The consistency should be very thick. Once everything is combined, add sprinkles and chocolate chips, and mix until just combined.
- Pour mixture into pan, and bake for 20-25 minutes or until the edges are just turning brown. In my opinion, it's better for blondies to be a little gooey than dry, so as soon as the edges begin to turn golden, take it out and allow it to cool.
And then? Well, enjoy it.