Cake Batter Blondies

In Grade 11 I was a ball of stress. All of my courses were English or heavily academic, a combination of History classes and Sociology courses to help get me into University for English. Hoping to curb my stress, my guidance counselor suggested that I take Baking (half because it was the only thing that would fit in my schedule, and the other half being the only other option was gym).

So I ended up the only Grade 11 girl in a class of Grade 12’s.

Nonetheless I became fond of baking and to this day it has always been something I do to help myself relax when I am stressed or feeling down. But don’t get too many opportunities to flex this skill during the school year. So this summer I have given myself the goal of baking something new each week!

Today I decided to make one of my Pinterest favorite recipes: Cake Batter Blondies.

For those of you not in the baking know, a Blondie is basically a brownie without cocoa. They tend to be lighter and because of that you can mix them into hundreds of flavors.

This particular one is really easy for newbie  bakers as it is made with already made Cake Batter mix!

INGREDIENTS

Duncan Hines is my preferred cake mix for this recipe

Duncan Hines is my preferred cake mix for this recipe

1 Box of yellow or vanilla cake mix

1/4 cup of canola or vegetable oil

1 Large egg

1/2 cup milk

1/2 cup rainbow sprinkles

1/2 cup white chocolate chips

You will also need non-stick spray, and a 11×7 baking pan

THIS IS HOW YOU DO IT

  1. Preheat oven to 350F
  2. Spray a 11×7 baking pan with non-stick spray – make sure you get the edges really well, otherwise this stuff sticks like a bad nickname in elementary school
  3. Combine cake mix, the oil, egg and milk together in a large bowl. DO NOT USE A HAND MIXER!
  4. Slowly mix in the sprinkles and white chocolate chips, stirring as you go
  5. Glob it into the pan with the help of your mixing spoon, make sure to spread it evenly, otherwise some pieces will be fatter then others
  6. Bake in the oven for 25 to 30 minutes, or until the edges have a nice golden tinge
  7. Give the blondies at least 30 minutes to set and cool before cutting them, or the will collapse like an arguing fandom

TECHNIKITTY TIP: To check if any baked goods are cooked through, stick a knife into the center. When you pull it out, if it comes out clean then it is cooked through – if not, put it back in (However for this recipe you want to take them out when the center is still goopy to get the right texture)

Blondies tend to freeze really well and can last up to 3 months in a freezer … though mine have never lasted that long. My younger sister and Mom are both icing fiends so they often put icing on their blondies, but I prefer them as is because I am a badass that way.

Baking

 

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