Birthday Cake Blondies
Updated March 19, 2024
- Total Time
- 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter, for greasing the pan
- 1cup/130 grams all-purpose flour
- ½teaspoon baking powder
- ½teaspoon fine salt
- 1cup/189 grams lightly packed light or dark brown sugar
- ½cup/113 grams unsalted butter, softened
- 1large egg
- 1teaspoon vanilla extract
- ¼cup sprinkles, plus more for the top (see Tip)
Nutritional analysis per serving (12 servings)
194 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 2 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees with a rack in the center. Rub a pat of butter all over an 8-inch square baking pan.
- Step 2
Whisk the flour, baking powder and salt in a small bowl.
- Step 3
With a flexible spatula, stir the brown sugar and butter in a large bowl until smooth. Add the egg and vanilla, and stir vigorously until smooth again. Add the flour mixture and stir gently just until no floury streaks remain, then stir in ¼ cup/40 grams sprinkles.
- Step 4
Spread the batter in the buttered pan into an even layer. Scatter sprinkles all over the top.
- Step 5
Bake until golden brown and starting to pull away from the edges of the pan, about 25 minutes. Cool completely in the pan on a rack. Cut into squares or rectangles. The blondies will keep in an airtight container for up to 3 days at room temperature and 3 months in the freezer.
- You can make these with any sprinkles you like. Shiny rainbow sprinkles may melt into the batter or bleed their color a bit on top, but should hold up. Matte sprinkles stay intact in the heat of the oven.
Private Notes
Comments
Chocolate chips, your favorite chopped nuts (especially pecans or walnuts) and flaked coconut are all delicious additions to blondies. Seasonally appropriate m&ms are also a festive touch. For an 8x8 pan you could add a cup total of the above and be very happy.
Hi Kelly, I topped with powdered sugar, cinnamon, & nutmeg for a snickerdoodle vibe. Was great.
The sprinkles are what make these "birthday cake" blondies. Leave them out, but then you're just making regular ol' blondies.
Any tips for keeping these from drying out so quickly? Mine were hard as rocks within 2 days because we couldn’t eat them fast enough. Tasted great, though!
Made as written - except used salted butter - using a metal pan as called for in the recipe. I had nearly used a glass dish, but noticed in the comments that it produced a poor result. I ordered the sprinkles in the picture from Amazon. No problems with cooking time or texture. The blondies came out perfect, sweet and with a nice chewy texture. Their density allowed me to cut them into small squares for one-bite treats at a party.
These were ok? I think I had the issues that others had with uneven cooking. I used a glass pyrex dish from the 1950s so it was thinner than today's glass baking dishes. The center was very very soft, and the edges bordered on tough. While they present very beautifully with the sprinkles, I just wasn't a fan of the flavor or texture, and neither was my kid. I don't have plans to ever make these again, but if I did, I'd probably use a smaller baking dish as the 8x8 left them too thin.
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