Name: Cake Batter Blondies Recipe
Ingredients: All-Purpose Flour: 2 cups (250g). The foundation of our blondies, providing structure and that perfect chewiness. Make sure to measure it correctly; spoon it into your measuring cup and level it off with a knife to avoid using too much.; Granulated Sugar: 1 ½ cups (300g). For sweetness and moisture. Granulated sugar contributes to the blondies’ tender texture and helps create those delightful crispy edges.; Light Brown Sugar, Packed: ½ cup (100g). Brown sugar is crucial for that signature blondie flavor. The molasses in brown sugar adds depth, moisture, and a lovely caramel note that complements the cake batter essence beautifully. Packing it ensures you get the right amount.; Salt: 1 teaspoon. Salt is a flavor enhancer! It balances the sweetness and brings out all the other flavors in the blondies, preventing them from tasting overly sweet or flat.; Baking Powder: 1 teaspoon. Our leavening agent! Baking powder gives the blondies a slight lift and ensures they aren’t too dense. It helps create that perfect balance between fudgy and chewy.; Unsalted Butter, Melted: 1 cup (2 sticks, 225g). Melted butter is the secret to blondie richness and chewiness. Using unsalted butter allows you to control the overall salt level in the recipe. Make sure to let it cool slightly after melting so it doesn’t cook the eggs.; Large Eggs: 2. Eggs bind the ingredients together and add moisture and richness. They also contribute to the blondies’ structure and chewy texture.; Vanilla Extract: 2 teaspoons. Don’t underestimate the power of vanilla! It enhances all the other flavors and provides that classic warm, comforting aroma we associate with baking. Use pure vanilla extract for the best flavor, not imitation.; Cake Batter Extract: 1 teaspoon. This is the star ingredient that delivers that unmistakable cake batter flavor! You can find cake batter extract in most baking aisles or online. It’s what truly sets these blondies apart.; Sprinkles (Optional, but Highly Recommended): ½ cup or more! Rainbow sprinkles, jimmies, nonpareils – whatever your heart desires! Sprinkles add a festive touch, visual appeal, and that quintessential cake batter vibe. Fold them into the batter and sprinkle extra on top before baking for maximum sprinkle impact.

Ingredients

All-Purpose Flour: 2 cups (250g). The foundation of our blondies, providing structure and that perfect chewiness. Make sure to measure it correctly; spoon it into your measuring cup and level it off with a knife to avoid using too much.

Granulated Sugar: 1 ½ cups (300g). For sweetness and moisture. Granulated sugar contributes to the blondies’ tender texture and helps create those delightful crispy edges.

Light Brown Sugar, Packed: ½ cup (100g). Brown sugar is crucial for that signature blondie flavor. The molasses in brown sugar adds depth, moisture, and a lovely caramel note that complements the cake batter essence beautifully. Packing it ensures you get the right amount.

Salt: 1 teaspoon. Salt is a flavor enhancer! It balances the sweetness and brings out all the other flavors in the blondies, preventing them from tasting overly sweet or flat.

Baking Powder: 1 teaspoon. Our leavening agent! Baking powder gives the blondies a slight lift and ensures they aren’t too dense. It helps create that perfect balance between fudgy and chewy.

Unsalted Butter, Melted: 1 cup (2 sticks, 225g). Melted butter is the secret to blondie richness and chewiness. Using unsalted butter allows you to control the overall salt level in the recipe. Make sure to let it cool slightly after melting so it doesn’t cook the eggs.

Large Eggs: 2. Eggs bind the ingredients together and add moisture and richness. They also contribute to the blondies’ structure and chewy texture.

Vanilla Extract: 2 teaspoons. Don’t underestimate the power of vanilla! It enhances all the other flavors and provides that classic warm, comforting aroma we associate with baking. Use pure vanilla extract for the best flavor, not imitation.

Cake Batter Extract: 1 teaspoon. This is the star ingredient that delivers that unmistakable cake batter flavor! You can find cake batter extract in most baking aisles or online. It’s what truly sets these blondies apart.

Sprinkles (Optional, but Highly Recommended): ½ cup or more! Rainbow sprinkles, jimmies, nonpareils – whatever your heart desires! Sprinkles add a festive touch, visual appeal, and that quintessential cake batter vibe. Fold them into the batter and sprinkle extra on top before baking for maximum sprinkle impact.

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Instructions

Preheat and Prep: Begin by preheating your oven to 350°F (175°C). This is crucial for even baking. While the oven is heating, grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. This parchment paper trick is particularly helpful for clean removal and easy cleanup.

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, salt, and baking powder. Whisking is important to ensure the baking powder is evenly distributed, preventing pockets of leavening and ensuring a consistent texture. Make sure to break up any clumps of brown sugar as you whisk.

Melt and Cool Butter: Melt the unsalted butter in a microwave-safe bowl or in a saucepan over low heat. Melt it until just melted and smooth. Be careful not to overheat or brown the butter, as this can alter the flavor. Let the melted butter cool slightly for a few minutes before moving on to the next step. This is important because hot butter can cook the eggs when they are added.

Combine Wet Ingredients: In a separate medium bowl, whisk together the slightly cooled melted butter, eggs, vanilla extract, and cake batter extract. Whisk until the mixture is well combined and slightly emulsified. This creates a smooth base for your blondie batter.

Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough blondies. Stop mixing as soon as you no longer see streaks of flour.

Fold in Sprinkles (Optional): If you’re using sprinkles, gently fold them into the batter now. Distribute them evenly throughout the batter, but again, avoid overmixing. Reserve some sprinkles for topping if desired.

Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly to the corners. If you reserved extra sprinkles, now is the time to sprinkle them generously over the top of the batter. Press them lightly into the batter to ensure they adhere during baking.

Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should be golden brown and the center should be set but still slightly soft. Don’t overbake! Overbaked blondies will be dry and crumbly. Start checking for doneness around the 25-minute mark.

Cool Completely: Once baked, remove the pan from the oven and let the blondies cool completely in the pan on a wire rack before cutting into squares. Cooling completely is crucial for clean cuts and for the blondies to firm up to their ideal fudgy texture. If you try to cut them while they are still warm, they will be too soft and may fall apart. Patience is key!

Cut and Serve: Once completely cool, cut the blondies into squares. The size of the squares is up to you – you can make smaller squares for a party or larger squares for a more indulgent treat. Serve and enjoy the cake batter blondie magic!

Nutrition

Serving Size: one normal portion
Calories: 250-300