SEARCH

Make Ahead

Birthday Cake Blondies

by:
June 10, 2016
3
1 Ratings
Photo by Hetal Vasavada
  • Makes one 8x8 pan
Author Notes

Get that classic funfetti flavor without the cake mix! —Milk and Cardamom

Continue After Advertisement
Ingredients
  • 1/2 cup unsalted butter, melted
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons clear imitation vanilla extract
  • 1 cup all-purpose flour
  • Pinch salt
  • 4 tablespoons sprinkles, divided
Directions
  1. Pre-heat oven to 350 F. Butter and flour a 8x8 pan and set aside.
  2. In a large bowl, whisk together melted butter, brown sugar and granulated sugar until smooth. Add egg and clear imitation vanilla extract and whisk well. Add flour, salt and 3 tablespoons of sprinkles. Mix together until well combined.Evenly spread batter in the greased pan and sprinkle the rest of the sprinkles on top.
  3. Bake for 20-25 minutes. You want the edges to be golden brown and middle to be a little gooey since it will continue cooking in the hot pan when it is cooling. Cool completely and enjoy!
Tags:

See what other Food52ers are saying.

More Great Recipes

Caramel Apple Blondies

Raspberry Cheesecake Brownies

Blackberry Brown Butter Blondies

Pink Blondies (White Chocolate & Raspberry Blondies with Pink Peppercorn)

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

1 Review

Write a Review
deweeks10 December 27, 2020
I gave this 3 out of 5 stars because, even though it's super easy to make and tastes good (hard to go wrong with sugar and butter!), it's WAY too greasy. I weighed the butter...measured to the gram (113g = 1/2 c)... and baked it for the initial 20 mins on 180C. It looked golden brown so I took it out, but after cooling for 15 minutes, most of it was still raw when sliced into and oozing butter. So, I popped it back in for another 7 mins at 180C. Came out a little more crusty on top but still oozing butter after cooled. Cut back on the butter unless you want a soppy, greasy mess!