take 2: funfetti cake batter blondies.

ooops i did it again.

i made my funfetti cake batter blondies. again.

sorry i’m not sorry.

so, i originally posted my funfetti cake batter blondies back in december. and it is, by far, my most popular recipe on SBA.

i get countless emails from readers and friends letting me know they’re a huge hit anytime they’re made.

gooey. dense. cake batter. sprinkles. white chocolate. all in one little blondie.

i’ve probably made them a dozen times since i came across the recipe 6 months ago. yes, they are that good.

i made them again last night, using a ton more sprinkles, so they almost look like tie-dye blondies. love it!

so, just in case you missed these, here there are again. you’re welcome.

funfetti cake batter blondies

categorized under brownies/bars
  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/2 cup sprinkles ( i used only 1/4 cup in this post, but the more sprinkles, the better in my book)
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
*the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.
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pps: need more yummy treats in your life? 😉

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

*this post is featured on:

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peanut butter chocolate chip blondies.

peanut butter chocolate chip blondie hearts.

i made these earlier last week as a valentine’s day treat. 🙂 it’s an incredibly easy and simple recipe… and it turns out that they are completely vegan too (if you use almond milk and vegan chocolate chips). they are bursting with peanut butter flavor and the peanuts and chocolate chips sprinkled on top gives them a nice crunch. these are easily one of my favorite recipes!

peanut butter chocolate chip blondies

makes about 16 blondie squares or 6 hearts (depending on size of heart shaped cookie cutter)

  • 3/4 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1/4 milk (i used almond milk)
  • 2 teaspoons vanilla extract
  • 1  cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup peanuts
  • 1/2 cup chocolate chips (divided in half. you will melt 1/4 cup and drizzle on top)

DIRECTIONS

  1. Preheat oven to 350 F. Lightly grease an 8×8 baking dish.
  2. In a large bowl, mix together peanut butter, oil, and sugar.
  3. Stir in milk and vanilla.
  4. Stir in  flour, salt and baking powder. The batter will be very thick.
  5. Transfer to baking  pan and press it into place. Sprinkle the peanuts and 1/4 cup chocolate chips on top, pressing them gently into the batter.
  6. Bake for 22 to 25 minutes, until the edges are just barely browning.  The top will look very soft.
  7. Remove  from oven and cool completely before slicing into squares or hearts.  Melt the remaining 1/4 cup chocolate chips and use a fork to drizzle on top of each square/heart. Enjoy!

ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter fudge brownie cups

peanut butter fudge brownie cups

sweet & salty caramel pretzel m&m blondies

i got the recipe idea from Bridget to make these babies. i LOVE chocolate covered pretzels, so i’m obviously a bit addicted to pretzel m&ms. have you tried them? they are amazing. enough said.

i changed it up bridget’s original recipe quite a bit because i wanted a rich caramel-y flavor to pair with the sweet/salty pretzel m&ms. i browned some butter and mixed it with brown sugar before adding some other blondie ingredients.  the browned butter makes a HUGE difference in any baked recipe, it delivers a rich, caramel and butterscotch flavor that is predominant in each soft & chewy bite. (you can read about my obsession to brown butter here.)

if you like salty/sweet, you’ll flip for these blondies.

INGREDIENTS

(categorized under brownies/bars)

adapted from here

  • 1 cup butter, browned (you may also use melted butter but i highly suggest browning it to get the caramel flavor!)
  • 1 3/4 cups dark brown sugar
  • 2 cups + 2 tbsp all purpose flour
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pretzel m&ms
  • caramel sauce for drizzling (optional)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes).
  2. Pour browned butter into large mixing bowl.  Stir in brown sugar. Let the mixture cool to room temperature.
  3. Preheat oven to 350 degrees. Spray 8×8 baking pan with cooking spray. Set aside.
  4. To the cooled down butter/sugar mixture, stir in beaten eggs and vanilla.
  5. Sift flour into the wet ingredients and add baking powder and salt.  Mix well. Stir in pretzel m&ms.
  6. Pour into prepared baking pan and bake for about 30 minutes.  Remove from oven and drizzle caramel sauce on top.  Set back in oven for about 5 minutes, until edges are brown and a fork poked in the center comes out clean.
  7. Allow blondies to cool completely and cut into squares.  Enjoy!

ps- i think you’ll enjoy these blondie recipes too 😉

funfetti cake batter blondies (my most popular recipe)

funfetti cake batter blondies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

oh, and i think you’ll enjoy these treats packed with m&ms too!

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

christmas funfetti cake batter blondies.


christmas funfetti cake batter blondies

see original recipe here. i just added christmas colored nonpareils. 🙂

I kept them in the oven for a few minutes longer than what the original recipe calls for, so they were less gooey but still very dense and delicious!

christmas funfetti cake batter blondies

  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/4 cup sprinkles
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
Notes: the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

reese’s pieces peanut butter blondies

reese’s pieces peanut butter blondies

loaded with peanut butter flavor, these blondies are super easy and quick to whip up.  these blondies are extremely soft & chewy with the reese’s pieces providing a deliciously crunchy contrast.  light butter worked well in this recipe.  i’ve actually had a lot of luck subbing light butter for regular butter when i bake blondies or cookie bars that also contain peanut butter.  the taste or texture is not sacrificed at all using the reduced fat butter.  woo hoo! i’m trying to keep at least some recipes semi healthy. 🙂

hope you enjoy!

INGREDIENTS

  • 1/2 cup (1 stick) butter (i used light butter)
  • 2 cups brown sugar (i prefer dark brown sugar, but light would work too)
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup reese’s pieces

DIRECTIONS

  1. Preheat oven to 350 degrees. Grease 9 x 13 pan and set aside.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth.  Remove from heat, and stir in the peanut butter.  Set mixture aside to cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add eggs, one at a time, to the peanut butter mixture, mixing well after each egg.  Stir in vanilla extract.  Add this mixture to the prepared dry ingredients, and stir until batter is smooth.  Fold in 1/2 cup of reese’s pieces, leaving 1/4 cup to sprinkle on top.
  5. Pour batter into the greased pan, spreading batter evenly.  Sprinkle with remaining 1/4 cup reese’s pieces.
  6. Bake for 25-30 minutes or until top is golden brown and edges are slightly browned. Allow 20 minutes to cool and cut with serrated knife into squares. Enjoy!
You may also enjoy: 

1 Giant Reese's Pieces Peanut Butter Cookie

funfetti cake batter blondies

funfetti blondies

i stumbled upon Shelly’s cake batter blondies on pinterest a few months ago and have made them SEVERAL times…all because i have constant requests for them! they literally disappear from the plate wherever i bring them.  i adapted her original recipe a bit and ended up creating what has become, by far, Sally’s Baking Addiction most popular recipe. the “recipe” is so simple, that I can hardly even call it one! they taste just like funfetti cake batter, and are ready in just 30 minutes. PLUS they can be made in only one bowl. woohoo for easy clean up! do i need to convince you any more?!

INGREDIENTS

  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/4 cup sprinkles
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
Notes: the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

ps- i think you’ll enjoy these sweet eats too ;)

chocolate dipped brownies

chocolate dipped brownies

funfetti cake batter chocolate chip cookies

funfetti cake batter chocolate chip cookies

pumpkin chocolate chip bars

pumpkin chocolate chip bars

adapted from martha stewart’s recipe. i healthified the recipe by subbing light butter for full fat, used less sugar, and replaced 1 c all-purpose flour with 1 c whole wheat flour.  i also added cinnamon and cut back on the chocolate chips. they came out perfectly!

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon pumpkin-pie spice
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) light unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1/2 package (6 ounces) semisweet chocolate chips (using too many takes away from the pumpkin flavor)

Directions

  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, cinnamon, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

 

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