Birthday Cake Blondies
Chewy vanilla blondies packed with rainbow sprinkles and a simple vanilla glaze for classic birthday cake flavor
PRINT PINServings 16
INGREDIENTS
Blondies
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract optional
- 1/2 cup rainbow sprinkles plus more for topping
- 1/2 cup white chocolate chips optional.
Vanilla Glaze Optional
- 1 cup powdered sugar
- 2 to 3 tbsp milk
- 1 tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Prep and Batter
- Heat oven to 350 F and line an 8 inch square pan with parchment leaving overhang then lightly grease
- whisk flour baking powder and salt in a bowl
- whisk melted butter brown sugar and granulated sugar until smooth then whisk in eggs vanilla and optional almond extract
- fold dry ingredients into wet just until no dry streaks remain then fold in sprinkles and optional white chips.
Bake and Finish
- Spread batter evenly in pan and tap pan to level
- bake until edges are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs 22 to 28 minutes
- cool completely in pan then lift out and slice
- whisk glaze ingredients to a thick pourable consistency drizzle over cooled blondies and immediately add extra sprinkles then set 10 to 15 minutes before serving.
Notes
1. Use jimmies style sprinkles for best color hold; Avoid overmixing after adding flour to keep blondies chewy; For thicker bars use an 8 inch pan and bake toward the longer end of the range; Swap white chips for chopped white chocolate or omit; Store airtight up to 4 days or freeze sliced bars up to 2 months
Nutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g