Friday, October 4, 2013

Cake Batter Funfetti Blondies

HAPPY FRIDAY, my dear friends! This has been one of the longest weeks and I can't express my gratitude for it finally being the weekend. Not only is it the weekend, but it's the opening weekend of the fall meet at Keeneland! But more to come on that later, because today's a recipe for some sweet treats. 

A couple things that I did for the first time with this recipe...

1. Used sprinkles. 
It's one of those things that my mom doesn't use, so I never really found a purpose in putting them in my desserts either. But they were actually pretty amazing for taste and for looks. 

2. Made blondies. 
White brownies? Chess cake-like? What are blondies?? Maybe no one knows what that actually means, but I made them for the first time.

3. Understood the cake batter craze. 
With thousands (probably more) of recipes floating around on Pinterest, all dealing with the taste of cake batter or cookie dough (why can't you just enjoy a real cake or real cookies??), I was reluctant to try any of them. But of course, this is a Sally recipe, so I knew I couldn't go wrong. Plus, they were for a birthday, and cake batter flavor is the best for birthdays!

I honestly fell in love with these delicious things. The recipe was beyond simple, the flavors were sweet and different than your average cupcake or cookie, and the little bars made everyone happy. I even made two batches because I knew they were going to be good.

They turned out a little darker than imagined (because of the sprinkle dye), but that had no effect on the pure delectability of these blondies.

I had to post a picture of my batter that turned pink (again, because of my mishap with the sprinkles), but what does this remind you of? Does it remind you of a childhood full of Mothers Frosted Animal Crackers like these? Oh yes, it does.

I truly now believe in the power of sprinkles. They're just so doggone pretty. 

Cake Batter Funfetti Blondies

  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup sprinkles (note: I accidentally used four different types of sprinkles...who cares, right?)
  • 1/2 cup white chocolate chips
  • Preheat the oven to 350 degrees. Spray an 8x11 baking dish with cooking spray and set aside.
  • Mix the cake mix, oil, egg, and milk in a large mixing bowl. Add the sprinkles and white chocolate chips until all well combined.
  • Pour into the prepared dish, add more sprinkles on top, then bake for 25-30 minutes. Let cool for 30 minutes before cutting and/or serving.
  • They'll be really gooey and tall when they come right out of the oven, so this is why it's crucial to let them cool. They won't seem done, but they will be! You don't want the top to get crunchy. Enjoy!
Notes: I commented on the original post from Sally's Baking Addiction (my favorite baking blog ever) about how to make the center not so sticky, and being the wonderful blogger she is, Sally replied quickly with great advice: "It sounds like your blondies needed to be in the oven for a bit longer. All ovens are different and sometimes these take a bit less time in one oven and more time in another. I suggest covering the blondies with aluminum foil and then baking for about 5-8 minutes longer next time. The foil will prevent the top from getting too brown and the extra time will allow the center to cook a bit more. "

So, happy Friday and happy baking!


1 comment:

Well thank ya for wanting to leave a comment! I love reading what you think! xoxo