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Birthday Cake Blondies – The Perfect Spring Celebration Dessert

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These birthday cake blondies are quick, easy, and perfect for spring celebrations. With chewy edges, a soft center, and rainbow sprinkles, they taste like birthday cake batter in bar form.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 extra egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ½ cup (about 80g) rainbow sprinkles (jimmies-style)
  • For the optional glaze:
  • ½ cup (60g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Extra sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a medium microwave-safe bowl, melt the ½ cup of butter in 30-second bursts, stirring in between. Let it cool slightly until just warm to the touch.
  3. Add both the brown sugar and granulated sugar to the warm melted butter. Whisk vigorously for about 30 seconds until the mixture looks thick and glossy.
  4. Let the butter-sugar mixture cool for about a minute, then whisk in the whole egg and the extra yolk. Add the 2 teaspoons vanilla and ½ teaspoon almond extract. Whisk until smooth and well combined.
  5. In a separate small bowl, whisk together the flour, salt, and baking powder. Add this to the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in the ½ cup of rainbow sprinkles using just a few strokes. Do not overmix or the colors will bleed.
  7. Scrape the batter into the prepared pan and spread it evenly using the spatula. The batter will be thick and slightly sticky.
  8. Bake for 22-25 minutes, until the edges are golden brown and the top looks set and slightly crackly. The center should still look a tiny bit soft. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
  9. Cool completely in the pan on a cooling rack for at least 1 hour before lifting out.
  10. For the optional glaze: In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons milk or cream, and ½ teaspoon vanilla. Add another tablespoon of liquid if needed to reach a drizzling consistency. Drizzle over the cooled blondies and top with extra sprinkles while the glaze is still wet. Let the glaze set for about 15 minutes before cutting.
  11. Use the parchment handles to lift the entire block of blondies onto a cutting board. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Use jimmies-style sprinkles, not nonpareils, to prevent color bleeding. Don’t overbake; blondies continue to set as they cool. For best results, make a day ahead as flavors meld overnight. Store in an airtight container at room temperature for up to 4 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: birthday cake blondies, spring dessert, celebration dessert, easy blondies, rainbow sprinkles, funfetti blondies

Find it online: https://junomeals.com/birthday-cake-blondies-the-perfect-spring-celebration-dessert/