Baltimore can get a little boring in the summer time, so when I heard that my best friend was coming down for the weekend from her big important internship in NYC, I was ecstatic!
Reunited with my fun-loving friend for a weekend before she goes home and then spends fall semester in London?! I’LL TAKE IT.
And what do two busy 21-year-old women need on a summer weekend to wind down from an exhausting week? Funfetti Cake Batter Blondies.
I’m on somewhat of a “blondies” kick these past few weeks. Blondies, which are just cookie bars, are some of the most convenient desserts to make. They have a low time committment (only 18 minutes in the oven!), involve simple staple ingredients, and are easily stored (just slice them up, put a tupperware container in the freezer, and you’re good for three months). More importantly, there’s something about adding a fistful of sprinkles in a recipe that says – “listen, nothing about this can go wrong.”
With that in mind, I’ve been meaning to make these babies for a long, looooooong time.
All credit for this recipe goes to the wonderful Averie Cooks. This is certainly not the first, or the last of her recipes that I’ve used. The only difference between the ones I have pictured and her blondies is that I didn’t use semi-sweet chocolate chips or white chocolate chips. I hope I get a chance to make them with additional goodies later!
- 1/2 cup unsalted butter, melted (1 stick)
- 1 large egg
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon clear imitation vanilla extract (or real vanilla extract)
- 1 cup all-purpose flour
- 1/4 teaspoon salt, optional and to taste
- 1/4 cup rainbow-colored sprinkles, for batter
- 1 tablespoon rainbow-colored sprinkles, for sprinkling top surface
- Preheat oven at 350 degrees Fahrenheit. Place aluminum foil over the cookware you plan to use, and then spray with cooking spray.
- Melt butter for 60 seconds in microwave. Add sugars, imitation vanilla extract, and egg and whisk to combine.
- Mix flour and salt in a separate bowl to combine.
- Add dry and wet ingredients in a bowl and whisk to combine. Do not overmix as this changes the texture of the blondies when they bake.
- Add in the sprinkles (and if you have them, white and semi-sweet chocolate chips).
- Place in oven for 18-22 minutes. (I took them out right at 18 because I love them moist and chewy!)
Bon appetit! Pour in a nice cold glass of milk and enjoy!