Description
Celebrate any occasion with these delightful Birthday Cake Blondies! Soft, buttery blondies packed with colorful sprinkles and creamy white chocolate chips make for a festive treat that’s easy to bake and perfect for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened)
- ¾ cup granulated sugar
- 1 ¼ cup light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cornstarch
Add-ins and Toppings
- ¾ cup + ⅛ cup sprinkles
- ¾ cup + ⅛ cup white chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch glass baking dish with parchment paper to prevent sticking and set it aside.
- Cream butter and sugars: In a large mixing bowl, cream together the softened salted butter, granulated sugar, and light brown sugar using a mixer for 3-4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the three large eggs and 2 teaspoons of vanilla extract to the creamed mixture until thoroughly combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch to evenly distribute the leavening agents and seasoning.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter and ensure tender blondies.
- Fold in sprinkles and chips: Gently fold in ¾ cup of sprinkles and ¾ cup of white chocolate chips to the batter, distributing them evenly.
- Spread batter in pan: Transfer the batter into the prepared baking dish and spread it out evenly with a spatula.
- Add topping: Sprinkle the remaining â…› cup of sprinkles and â…› cup of white chocolate chips on top of the batter for an extra festive touch.
- Bake: Bake the blondies in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool and serve: Allow the blondies to cool completely in the pan before removing and cutting into 16 squares for serving. This helps them set and makes cutting easier.
Notes
- Make sure the butter is fully softened to cream properly with the sugars.
- Do not overmix the batter after adding the dry ingredients to keep the blondies tender.
- You can substitute the white chocolate chips with regular chocolate chips or butterscotch chips if desired.
- The sprinkles add festive color and texture; use good quality ones that won’t bleed colors.
- Allow the blondies to cool completely before cutting to ensure clean squares.
- Store leftovers in an airtight container at room temperature for up to 3 days.
