I originally posted my Cake Batter Blondies back in December. And it is, by far, my most popular recipe on SBA. I get countless emails from readers and friends letting me know they’re a huge hit anytime they’re made.
Gooey. dense. cake batter. sprinkles. white chocolate. all in one little blondie.
I’ve probably made them a dozen times since I came across the recipe 6 months ago. Yes, they are that good.
I made them again last night, using a ton more sprinkles and white chocolate chips. So, just in case you missed these, here there are again. You’re welcome.
Makes 20 blondies. Blondies remain fresh up to 1 week stored covered at room temperature.
- 1 box yellow cake mix
- 1/4 cup canola oil
- 1 egg
- 1/3 -1/2 cup milk
- 1/2 cup sprinkles
- 1/2 cup white chocolate chips
- Preheat oven to 350F degrees. Spray 11x7 baking pan with nonstick spray. Combine first four ingredients in a large bowl. Add the milk slowly. You want to cake batter to be as dense & thick as possible. Mix in the sprinkles and white chocolate chips. Pour into prepared baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.
*The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.
*Do not use BLACK sprinkles swirled into the blondies. It will turn the batter black before baking.
Recipe Source: Gracie @ Girl Meets Life
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