I’ve never been a big fan of blond brownies. If I’m going to eat a brownie, I normally want chocolatey, chewy goodness. While these aren’t chocolatey, these cake batter blondies have changed the way I feel about blond brownies, possibly forever.
These blond brownies are moist, chewy and just sweet enough.
I made these for our ongoing bake sale at work to benefit Relay for Life. I have baked almost every weekend and I LOVE it. I’ve also made eggless sugar cookies and eggless chocolate chip cookies.
This 2 ingredient peanut butter fudge has been my most requested, however.
I have a feeling that is going to change this week, though. I am currently trying to low carb diet, but the baker HAS to taste the product they are making, so I had one bite. HOLY GUACAMOLE. I immediately regretted it because I wanted to eat all of them.
I was worried the sprinkles were going to ruin the flavor. They didn’t. If fact, they added just the right something.
While making this cake batter blondie recipe, BE CAREFUL and don’t overbake them. You will only bake them until they are just on the good side of “done”. If you insert a toothpick, it should come out clean but you will be able to tell they are barely done.
Also, let them cool completely before cutting. You can even put the in the fridge for a bit to help.
Ingredients for Cake Batter Blondies
- 1 box white cake mix
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup heavy whipping cream
- Sprinkles, 1/2 cup for mixing and 1/2 cup for topping
Instructions
- Preheat oven to 350 degrees.
- Combine cake mix and 1/2 cup sprinkles in bowl.
- Add the oil and the egg and mix until combined.
- Stir in cream.
- Press into 8×8 pan and top with remaining sprinkles. Bake for approximately 30 minutes.
Some of my favorite things
Click the pictures below to check out some of my favorite baking supplies used for this recipe.