Let’s face it, birthdays call for something special, and these birthday cake blondies are here to answer the call. Combining the best of both worlds—chewy blondies and funfetti cake—this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Why This Recipe Works
- Perfect Texture: These blondies strike the ideal balance between chewy and cakey, thanks to the precise ratio of butter to flour.
- Festive Fun: Loaded with rainbow sprinkles, they bring the party to your palate with every bite.
- Easy to Make: No mixer required! This one-bowl wonder comes together in minutes.
- Versatile: Dress them up or down with your favorite mix-ins or frostings.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup rainbow sprinkles
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and lining your baking pan with parchment paper, leaving an overhang on the sides for easy removal. This little trick ensures your blondies come out perfectly every time without sticking.
Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next. This step is crucial for achieving that signature blondie texture.
Add the Dry Ingredients
Gently fold in the flour and salt until just combined. Overmixing can lead to tough blondies, so stop as soon as the last streaks of flour disappear. Then, stir in the rainbow sprinkles for that birthday cake flair.
Bake to Perfection
Spread the batter evenly into your prepared pan and bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached.
Cool and Serve
Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve. For an extra festive touch, drizzle with white chocolate or top with vanilla frosting.
Tips and Tricks
For the best results, use high-quality rainbow sprinkles that won’t bleed their color into the batter. If you’re adding mix-ins like chocolate chips or nuts, fold them in with the sprinkles to distribute evenly. To achieve clean cuts, chill the blondies for an hour before slicing. And remember, blondies continue to cook as they cool, so don’t overbake them!
Recipe Variations
- Chocolate Lover’s: Swap out the sprinkles for chocolate chips and drizzle with chocolate ganache.
- Nutty Delight: Add chopped walnuts or pecans for a crunchy contrast.
- Fruity Twist: Mix in dried cherries or cranberries for a tart counterpoint to the sweetness.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe accessible to everyone.
Frequently Asked Questions
Can I use dark brown sugar instead of light?
Absolutely! Dark brown sugar will give your blondies a deeper molasses flavor and a slightly denser texture. It’s a great way to add a rich twist to the recipe.
How do I store leftover blondies?
Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking.
Can I make these blondies ahead of time?
Yes, these blondies actually taste better the next day as the flavors have more time to meld. Just wrap them tightly or store in an airtight container until ready to serve.
Summary
These birthday cake blondies are the perfect blend of chewy and cakey, loaded with festive sprinkles for a fun and easy dessert that’s sure to impress. Whether for a birthday or just because, they’re a sweet treat everyone will love.
