These Cake Batter Blondie Bars are filled with cake batter flavor, without the use of a cake mix.  And you can’t go wrong with any dessert that is packed with sprinkles!

You guys.  These bars are the best things ever.  Ever.

They are straight out of my bloggy BFF Dorothy’s cookbook, Dessert Mash-Ups.  You read Dorothy’s blog, Crazy For Crust, right?  Hers was one of the first blogs I started reading on a regular basis when I started my own blog, and Dorothy was one of the first blogger friends I made.  Seems weird, right?  That you can make these invisible internet friends who sometimes know you better than the friends you have in real life.

Except I’ve met Dorothy in real life a few times and she’s just as sweet and awesome as she is on her blog.  And now she’s a famous cookbook author and it makes me feel super cool to say I know a cookbook author in real life. 😉

Dessert Mash-Ups is super cool because it’s packed with two-fers.  Desserts like Cinnamon Roll Cookies and Snickers Cake Rolls and Death By Chocolate Brownie Cake (OMG!!), and breakfasts (but better!) like Overnight Pumpkin Cheesecake French Toast and Carrot Cake Coffee Cake and Chocolate Chip Monkey Bread Muffins.

Believe me, you’re going to want to make everything in this drool-worthy cookbook.  Starting with these Cake Batter Blondie Bars.

These bad boys are super soft, taste just like cake batter (without the use of a cake mix!), and are packed full of sprinkles – pretty much a dessert requirement, if you ask me.

Doodle ate one of these bars just after my photo shoot (actually, he started mid-shoot, see photo above), and immediately asked for a second.  For a kid who usually eats just frosting, polishing off an entire blondie is super high praise.  Make sure you go buy Dorothy’s book – you won’t be sorry!

Cake Batter Blondie Bars

 

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Ingredients

For the blondies:

• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 cup packed brown sugar
• ½ cup (8 tablespoons) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• ½ cup sprinkles

For the frosting:

• ½ cup (8 tablespoons) unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon whole milk
• sprinkles, for topping

Method

To make the blondies:

1. Preheat the oven to 350 degrees F. Spray a 9x13 pan with cooking spray. You may also line the pan with aluminum foil or parchment paper and spray with cooking spray.
2. In a medium bowl, whisk together baking powder, salt and flour. Set aside.
3. Using an electric mixer, cream together the granulated sugar, brown sugar and butter. Add the eggs, vanilla and butter extract and beat to combine. Add the dry ingredients and mix until combined. Stir in the sprinkles.
4. Press the dough into your prepared pan. It's going to be very sticky, and that's just what you want! Spray your hands with cooking spray so the dough won't stick to your hands.
5. Bake the blondies for 22 to 24 minutes. They'll be slightly golden but just a little jiggly in the middle. They will set as they cool. Allow the blondies to cool completely before frosting.

To make the frosting:

1. Using an electric mixer, cream the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add in the vanilla and milk and mix until smooth. Frost the blondies. Top with additional sprinkles.
2. Store covered at room temperature or in the refrigerator for up to 5 days.

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