Birthday Cake Blondies
From Even Better Brownies
Servings: 16 blondies
- 180 g all-purpose flour
- ½ tsp coarse sea salt
- 1 tsp baking powder
- 115 g unsalted butter melted
- 165 g dark brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 tbsp clear imitation vanilla extract (see notes)
- 60 g rainbow sprinkles divided
- 90 g white chocolate chips
Preheat the oven to 350°F (180°C). Grease an 8"x8" pan and then line with parchment paper, leaving an overhang on all sides. Grease the parchment paper then set aside.
In a medium bowl, combine the flour, salt, and baking powder. Set aside.
In a large bowl, whisk the melted butter, dark brown sugar, and granulated sugar together for about a minute. Add the eggs and vanilla and beat until lighter in color, about 4 minutes. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in 5 tablespoons (50 g) of the sprinkles and the white chocolate chips until evenly incorporated. Transfer the batter to the pan and top with the remaining 1 tablespoon (10 g) of rainbow sprinkles.
Bake until the top and edges are set and golden, 30 to 35 minutes. Remove from the oven and allow the blondies to cool in the pan for 45 minutes before removing and slicing.
I learned this trick from Milk Bar years ago --- clear imitation vanilla extract is what gives you the funfetti birthday cake flavor from your childhood. You can replace it with 1 tablespoon (15ml) of pure vanilla extract if that's all you have!
Cover and store leftover blondies in an airtight container at room temperature for 2 to 3 days.
Serving: 1blondie | Calories: 214kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 91mg | Potassium: 82mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Calcium: 40mg | Iron: 1mg