birthday cake blondies

these birthday cake blondies taste like a classic buttery blondie. filled with sprinkles and topped with classic vanilla buttercream.  these cutie cookie bars are small batch and perfect for celebrating...anything, anytime!

birthday cake blondies (small batch)

c (90 grams) all purpose flour

tsp salt

c (57 grams) unsalted butter, melted

c (100 grams) light brown sugar (sub with granulated sugar)

(57 grams) large egg, room temperature

tsp (5 milliliters) vanilla extract

c sprinkles

tbsp unsalted butter, room temperature

c (180 grams) powdered sugar, sifted

(15-30 milliliters) milk or heavy cream

tsp vanilla extract

tbsp sprinkles, optional for topping

Preheat the oven to 350 F (177C). Line a 9X5 loaf pan with parchment paper along the long sides, leaving a 1-2&quot; overhang). Set aside.

In a small bowl, whisk the flour, baking powder and salt together. Set aside.

In a medium or large mixing bowl, whisk the melted butter and sugar together until full combined. Add the egg and whisk until smooth. This should take several turns around the pan. Get those arms muscles moving! Whisk in the vanilla extract.

Add the dry mixture to the wet. Using a spoon or spatula, stir the dry ingredients into the wet until mostly combined. Add the sprinkles, and mix until fully combined. Pour the blondie batter into the prepared pan. Make sure to smooth the batter evenly into the corners and across the pan.

Bake at 350 F (177 C) for 28-35 minutes. The blondie is finished baking when the edges are set and pull gently away from the sides of the pan. The top will be golden brown. A toothpick inserted into the center will yield no crumbs (or a very few moist). Cool in pan for 30 minutes. Use a butter knife to gently loosen the edges of the blondie that are touching the pan. Using the parchment overhangs, pull the blondies out of the pan. Cool on a cooling rack if topping with the buttercream.

In a stand mixer, with paddle attachment, place butter, 1/2 cup powdered sugar, vanilla extract and 1 tbsp milk. Beat until smooth and creamy. On low, add 1/4 c powdered sugar at a time.  If needed, add 2-3 tsp more milk, one teaspoon at a time. Once smooth and creamy, beat on high until desired frosting consistency is reached. Frosting should be thick and spreadable.Top blondie bars right before serving.

classic vanilla buttercream

These soft and chewy Birthday Cake Blondies are filled with sprinkles and white chocolate chips. These Blondies are super easy to make and come together quickly, and are stuffed full of nostalgia.

Birthday Cake Blondies

All-Purpose Flour

tsp kosher salt

tsp baking powder

unsalted butter, melted

dark brown sugar

granulated sugar

eggs,

Tbsp vanilla extract

Tbsp rainbow sprinkles,

white chocolate chips

Preheat the oven to 350°f / 180°c. Grease an 8"x8" (20cm x 20cm) square cake pan and then line with parchment paper, leaving an overhang on all sides. Grease the parchment paper then set aside. 

In a medium bowl, combine the flour, salt, and baking powder. Set aside. 

In a large bowl, whisk the melted butter, dark brown sugar, and granulated sugar together for about a minute. Add the eggs and vanilla and beat until lighter in colour, about 4 minutes (I used a handheld electric mixer). Gradually add the dry ingredients to the wet ingredients and mix until just combined. 

Gently fold in the sprinkles and the white chocolate chips until evenly incorporated. Transfer the batter to the pan and top with the 1 tsp rainbow sprinkles. 

Bake until the top and edges are set and golden, 30 to 35 minutes. Remove from the oven and allow the blondies to cool in the pan for 45 minutes before removing and slicing. 

Cover and store leftover blondies in an airtight container at room temperature for 2 to 3 days. 

Erin!!! This is the sweetest post ever and these photos came out BEAUTIFULLY 😍

I regret making this only for one batch. Made it yesterday and all I have now is just crumbs.

was looking for a solid blondie recipe, and since I always have great success with everything Cloudy Kitchen I gave these a try. They were PERFECT! I usually struggle with a too-gooey/underdone blondie but this gave the perfect lift, chew and yes still some yummy fudgy texture. I did add one experimental ingredient: MALTED MILK POWDER and woah! used 4 tablespoons (don't have the grams on this, sorry!) and the depth of flavor was incredible. Thank you Erin!

These are so yummy! The perfect amount of vanillay sweetness and smelled amazing while baking!

Such an easy recipe to follow for such amazing tasting, chewy, fudgey blondies! Loved them. Waiting 45 minutes while they cooled was the hardest part in our house 🤗

Honestly the best blondie recipe I've ever had! They turned out perfect!

I made a half batch of these (because I only had one egg left), used some chopped caramilk and left out the sprinkles. Turned out great! I just halved everything (except the chocolate!) lowered the oven temp to 160C, baked for 25mins in a 6x6inch pan. Yielded 6 perfect rectangle slices! Enough to satisfy a craving but not too much for me to feel like glutton eating them all week.

these blondies are delicious! i made the true recipe once, then the next time i made the dough recipe and added dark chocolate and pistachios. my boyfriend and i can’t stop eating them!

I have made this recipe 4 times in the past 3 weeks, it's SUCH a hit!

Foolproof recipe! I love this recipe. Have made blondies twice using it and both times, they’ve turned out fantastic and were well received by friends and colleagues both times. Fudgy, chewy and moorish!! I also added M&amp;Ms for a lil crunch and they were a hit. Thank you :)

I’m eager to make the holiday version! Any idea of cook time for a doubled 9 by 13 pan? Thanks!

This funfetti blondies recipe features deliciously chewy brown sugar and vanilla-laced cake batter-flavored cookie bars. Fun, festive rainbow sprinkles and a creamy vanilla frosting take it over the top!

Funfetti Blondies (Rainbow Sprinkle Birthday Cake Batter Blondies with Vanilla Frosting)

unsalted butter (melted and cooled slightly)

sugar

light brown sugar (lightly packed)

vanilla extract

cake batter flavor (see Notes)

all-purpose flour

salt

rainbow sprinkles (divided into 4 tablespoons + 1 tablespoon)

unsalted butter (at room temperature)

heavy whipping cream (plus more as needed)

Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides.

Melt the butter in a large bowl in the microwave and let it cool for about 30 seconds to 1 minute. Whisk in the granulated sugar and brown sugar until well-mixed. Whisk in the egg, vanilla extract, and cake batter flavor. Add the flour and salt and stir until combined, being careful not to over-mix. Fold in 4 tablespoons rainbow sprinkles (reserving 1 tablespoon for decorating the top).

Transfer the blondie batter to the prepared pan, spreading it out evenly. Bake until the outside looks light golden, but the inside looks doughy, about 22 to 25 minutes. Let the blondies cool for about 10 minutes in the pan, and then remove them to a wire rack to cool to room temperature.

For the Funfetti Blondies:

While the blondies are cooling, make the frosting.

Add all ingredients to a large bowl. Use a handheld electric mixer to beat until well-combined. You may need to add a bit more heavy whipping cream to achieve the right consistency.

Top 3 birthday cake blondies recipes from across the web

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birthday cake blondies (small batch...

Birthday Cake Blondies

Funfetti Blondies (Rainbow Sprinkle...

Top 3 birthday cake blondies recipes from across the web

The most viewed birthday cake blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

birthday cake blondies (small batch...

Birthday Cake Blondies

Funfetti Blondies (Rainbow Sprinkle...

The most viewed birthday cake blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine