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Cake Batter Blondies

Cake Batter Blondies

Chewy cake batter blondies loaded with white chocolate chips and rainbow sprinkles
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 16

INGREDIENTS

Batter

  • 1 box yellow cake mix 15.25 oz
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 2 cup unsalted butter melted and cooled slightly
  • 2 tbsp milk
  • 1 4 tsp fine salt.

Mix ins

  • 3 4 cup white chocolate chips
  • 1 3 cup rainbow sprinkles plus extra for topping.

INSTRUCTIONS

Prep

  • preheat oven to 350 F
  • line an 8 inch square baking pan with parchment and lightly grease.

Mix and bake

  • whisk melted butter egg egg yolk vanilla and milk until smooth
  • add cake mix and salt and stir just until combined into a thick batter
  • fold in white chocolate chips and sprinkles reserving a little of each for the top
  • spread batter evenly in pan and sprinkle remaining chips and sprinkles over surface
  • bake until edges are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs 20 to 25 minutes
  • cool completely in pan then lift out and slice.

Notes

1. For extra chewy bars slightly underbake and cool fully before cutting. Replace white chocolate chips with milk chocolate chips or sprinkles with mini chocolate chips. Use a gluten free yellow cake mix for a gluten free option and add 1 tbsp extra milk if batter seems dry. Store airtight at room temperature up to 4 days or freeze up to 2 months

Nutrition

Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g