Cake Batter Blondies

These will take you straight back to third grade – celebrating your best friend’s birthday at the roller rink with funfetti cupcakes. Only you don’t have to worry about the frilly cupcake liners or perfect frosting – the taste is all in this bar, only condensed. I don’t want to deal with the extra fluff and pretension anymore when my mouth can party with a square inch of this deliciousness. These cake batter blondies are the equivalent of eating batter straight from the bowl with a spoon, without the risk of salmonella. YUM.

Colorful sprinkles prettify the already dazzling goodies. White chocolate chips send the decadence overboard. I couldn’t think of any word that described these better than “unctuous.” Just because I think I was already making that sound while I was chewing these. Definite onomatopoeia.

I actually made these twice because I sliiightly overbaked my first batch and they weren’t thick and chewy enough. As Girl Meets Life says, they must be dense and almost TOO gooey when you take them out of the oven. That’s how you get the batter-like consistency even after they’ve cooled.

These are good. And over the top. And super super easy. Recipe here.

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Comments
One Response to “Cake Batter Blondies”
  1. Natalie says:

    making these right now! :)

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