Birthday Cake Blondies

2 birthday cake blondie portions stacked on a white plate.

5 from 4 votes

Birthday Cake Blondies are fun and packed with good stuff. Quick, easy, one bowl, mix and bake. Minimal effort. Versatile and delicious.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Western

Keyword: birthday cake blondies

Servings:

Calories: 396kcal

Author: Adrianne

Ingredients

1 cup white sugar
1 cup brown sugar
250 grams/2 sticks butter unsalted, Note 1
2 large eggs free range
2 teaspoons vanilla
2 cups plain flour no need to sift
1 cup white chocolate chips Note 2
140 grams/4.9 scorched peanut bites Note 3
2 tablespoons sprinkles Note 4

Instructions

Preheat oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Line baking dish: lightly grease a large square (24 x 24 cm or 9.4 inch) baking dish with spray oil then line it with 2 overlapping sheets of baking paper. Leave an 2-3 inch overhang on each side.
Batter: add both the brown and white sugar to a large mixing bowl. The add the butter to a microwave safe jug and use high heat to melt. Pour over the sugar and stir to combine. Then add both the eggs as well as the vanilla. Stir again to combine. Then add the flour and mix until it it no longer visible. Now add the white chocolate chips, chopped scorched peanut bites and sprinkles. Gently stir until folded in.
Baking dish: transfer the combined blondie batter into the prepared baking dish and use a spatula to push it out to form one layer.
Bake: place the baking dish into the oven (middle shelf) and let the blondies bake for 30-35 minutes. Once the cook time is up, use oven mitts to remove the baking dish and set it on a heatproof surface.
Cool: let the blondies cool in the pan for at least 30 minutes. After this time grab the overhanding parchment paper and lift it up and out of the pan. Discard the paper and then use a knife and sharp cutting board to portion the blondies into even pieces. Note 5

Video

Notes

Note 1 - Butter: I like to use unsalted butter as the nuts bring a salty flavor and we don't want the blondies to be 'too salty'. I chop the block/sticks up, add them to a heatproof jug and microwave on high in 30 second increments (total around 1 min 30 seconds) till melted. Then stir and pour in. I don't set the timer for 1 ½ minutes as I find it too intensely hot and doing so leads to a pop and butter all over the microwave. So short, high heat increments work best.
Note 2 - White chocolate chips: I like to use these as they give a nice color contrast to the chocolate covered peanuts. You can do the same or use milk chocolate chips, dark chocolate chips or a combination of the 3 to the equivalent amount (ie 1 cup).
Note 2 - Scorched peanut bites: this is 1 regular size bag of them from the supermarket. These have a very hard texture and caramelized nut filling with chocolate coating. I do recommend chopping them before adding to the mix as they are just a bit too big and firm to leave whole.
Note 4 - Sprinkles: you can use your favorite type of sprinkles. I like to use the long slender ones as they are most commonly seen on a birthday cake, but a wide variety of sprinkles, even themed ones will work here.
Note 5 - Cool: cooling the blondies is an important step in the process. Not doing so leads to blondies that will fall apart as they are too warm and haven't set properly. Aim for a minimum of 30 minutes in the pan and 30 minutes removed from the pan before slicing. You can also leave them in the fridge overnight or use the fridge to help speed up the cooling process.

Nutrition