Cake Batter Blondies Food
CAKE BATTER BLONDIES RECIPE
These Cake Batter Blondies are a recipe that you won't want to miss out on. They are probably one of the best blondies you will ever taste, and are so easy to make.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray a 9x9 inch glass pan with non-stick cooking spray.
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
- Fold in the rainbow sprinkles and white chocolate chips.
- Pour batter in pan and spread to the edges.
- Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
- Cool completely.
- To make frosting, combine all frosting ingredients together in a bowl and frost bars.
- If frosting is too thick, add a little more milk.
Nutrition Facts : Calories 289 kcal, Carbohydrate 43 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 20 mg, Sodium 261 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
Steps:
- Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
- Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
- Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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