Description

Soft, chewy blondies with a nostalgic vanilla cake batter flavor, perfect for back-to-school lunches. These backpack-proof treats are easy to make in one bowl and stay fresh for days.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract or vanilla bean paste
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (170g) white chocolate chips
¼ cup (30g) yellow cake mix (dry)
¼ cup (30g) sprinkles (jimmies)
Optional Glaze: 1 cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang on the sides.
In a large mixing bowl, combine softened butter, granulated sugar, and light brown sugar. Whisk vigorously for 2-3 minutes until pale and fluffy.
Add eggs one at a time, whisking well after each addition. Add vanilla extract and mix until just combined.
In a separate small bowl, whisk together flour, baking powder, and salt. Sift or add this mixture to the wet ingredients and mix on low speed or by hand until just combined. Do not overmix.
Gently fold in white chocolate chips, yellow cake mix, and sprinkles until evenly distributed.
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until edges are golden brown and center is just set (toothpick should come out with moist crumbs).
Let blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lift out using parchment overhang and slice into squares. Optional: Drizzle with vanilla glaze.

Notes

Do not overbake as blondies continue to cook in the pan. Use room temperature ingredients for best texture. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Use jimmies instead of nonpareils to prevent color bleeding.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 220
Sugar: 22
Sodium: 120
Fat: 10
Saturated Fat: 6
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: blondies, vanilla cake batter, back to school lunch, easy baking, one bowl recipe, kid-friendly snacks, meal prep