Cake Batter Rainbow Blondies
These cake batter rainbow blondies are a wonderfully, decadent little brownie. This recipe is so simple and only requires a few ingredients to make the most dense, gooey blondie that looks and tastes wonderfully. If you are looking for a quick blondie recipe that tastes delicious with out nuts, this is it!
INGREDIENTS
Betty Crocker party rainbow chip cake mix
milk
butter
egg
white chocolate chips
sprinkles
SOMEWHERE OVER THE RAINBOW…
First, preheat your oven to 350 degrees. In a medium sized mixing bowl, add in cake mix, milk, melted butter and the egg until combined. I used a standing mixer but you can also use a hand mixer. You will want the mixture to be thick and smooth without any lumps of dry mix. Add in 1/2 cup of extra sprinkles and 1/2 cup of white chocolate chips and mix it into the batter. Line your baking dish with parchment paper or grease your dish. Pour the batter in the prepared dish and add extra chocolate chips and sprinkles on top.
Bake for 20-25 minutes. You will know that the blondies are done when the toothpick comes out clean. Let them cool completely and then remove them from the pan. These cake batter rainbow blondies are perfect for a large crowd or Saturday baking with the kids.
A FEW TIPS FOR MAKING THE BEST CAKE BATTER RAINBOW BLONDIES.
The cake batter rainbow blondies cannot be doubled and placed in a 9×13 pan. They will not turn out. You will lose the texture and end up over cooking the blondies, only to have it lose its distinctive gooeyness. It is best to make these in a 9×9 baking dish.
These are supposed to be very moist and not dry when you cut into them! If you place a toothpick in the center it won’t have goo on it, but you should be able to tell that it is just barely cooked through. You can also place them in the freezer for 15 minutes if you want cleaner cutting lines.
