The secret to truly irresistible cake batter blondies lies in achieving that perfect chewy texture without overbaking. These patriotic cake batter blondies are a delightful twist on a classic, perfect for any celebration, bringing a burst of color and flavor. This recipe focuses on a balanced ratio of wet to dry ingredients and a precise baking time to ensure a moist interior and golden edges. My first attempt at a similar recipe resulted in dry blondies; I learned that pulling them from the oven when the center still looks slightly underdone is crucial for chewiness.

⏱ Time: 45 min
👥 Servings: 9-12
📊 Level: Easy
🥗 10 ingredients

Ingredients for cake batter blondies

  • 1 cup (222g) salted butter, melted
  • 1 1/4 cup (308g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 2 eggs
  • 1 tsp cake batter flavoring
  • 2 1/4 cup (342g) all-purpose flour
  • 1 Tbsp corn starch
  • 1/2 tsp salt
  • 1/2 cup (100g) white chocolate chips
  • 1/2 cup (107g) red, white, and blue sprinkles

How to make cake batter blondies

  1. Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
  2. In a large microwave-safe bowl, melt the butter for 30-60 seconds.
  3. To the bowl with the melted butter, whisk in the brown sugar and granulated sugar until smooth.
  4. Once mixed in, whisk in the eggs and cake batter flavoring until well combined.
  5. Add the flour, cornstarch, salt, white chocolate chips, and sprinkles to the bowl and gently fold until just combined.
  6. Spread the dough evenly into the prepared 9×9 pan.
  7. Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
  8. Allow the blondies to cool completely in the pan for at least 2 hours before cutting. Enjoy!

Pro tips

  • For best results, ensure your eggs are at room temperature for better incorporation into the batter.
  • Do not overmix the flour once added; mix just until combined to avoid tough blondies.
  • To check for doneness, an internal temperature of 160°F (71°C) in the center is ideal. A toothpick should come out with moist crumbs, not wet batter.
  • Store cooled blondies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Whip up these festive blondies for your next gathering or simply to brighten your day. They are a simple yet satisfying treat that everyone will love!

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