Cake Batter Blondies are a wonderfully, decadent, amazing little brownie. This one is so simple, and it uses only a few ingredients. It uses white chocolate chips to make it rich, and the cake or cookie decorating sequins (rainbow sprinkles) in the batter to give it bursts of color. It is a dense, gooey bar that is spectacular in appearance as well as taste. If you’re looking for easy, economical, quick, delicious, and a brownie (blondie) without nuts, this is it!
I made up a batch of these jewels to take to the daughter of some friends who was in the hospital, pregnant, and with a special needs baby (due to heart problems) that they were having to monitor for the last few months of her pregnancy. They were so delighted to get a batch of these lovely blondies and gobbled them up quickly. It gave us an opportunity to reconnect with her parents who we hadn’t seen regularly in years, which was really nice too.
I will say that it’s not normally easy to find white chocolate chips. Kroger carries their private selection label of them–and that’s the only place in the metroplex I’ve been able to find them with regularity. You can also purchase them at Trader Joe’s if you have one in your area.
When I first made this recipe in September 2012, I was still learning the elements of having a food blog. My pictures were really blurry, even if I was trying to learn how to present them better. I remade this recipe in October 2014 and I’ve remade it again (February 2016) because I still wasn’t satisfied with the pictures. This time I sent a batch of Cake Batter Blondies with Creamed Cabbage Soup and Savory Party Bread to friends when they had their first born child.
Let me share a few tips for getting this recipe just right. You cannot double the recipe and put it into a 9×13″ baking dish. It just won’t turn out. The white chocolate chips will dissolve into the dough (because you have to bake it so much longer) so they completely lose their texture and you will also end up overcooking the recipe so it looses its distinctive gooeyness. Bake a single batch in either a 9×9″ or an 8×12″ glass baking dish about 20-30 minutes, depending on your oven. Try not to bake any longer than that. (If you need a double batch use two baking dishes). Remember these are supposed to be very moist and not dried out when you cut into them. When you insert a toothpick into the center it won’t have goo on it when you bring it out, but you will be able to tell that it’s just barely cooked through. This is a fabulous dessert even if it can be a little high maintenance getting it just right. Give it a try and you’ll see what I mean.
- 1 box Betty Crocker Golden Vanilla cake mix
- 1/4 cup canola oil
- 1 large egg beaten
- 1/3 cup half-and-half or heavy whipping cream
- 1/2 cup rainbow sprinkles
- 1/2 an 11.5-oz. bag white chocolate chips 1 cup
- 1 tbsp. rainbow sprinkles
- Preheat oven to 350°.
- Combine the cake mix and ½ cup sprinkles in a large bowl.
- Add oil and egg and stir to combine.
- Stir in the cream and white chocolate chips until the batter is combined.
- Place batter in a greased 8×12” or 9×9” baking dish.
- You may want to refrigerate these bars before cutting if they are too gooey.
- This recipe does not work well being doubled. The batter has to cook too long so the white chocolate chips dissolve into the dough rather than retaining their shape. Additionally, the bar ends up overbaking.
You can find complete recipes of this CAKE BATTER BLONDIES in cantstayoutofthekitchen.com