This was one of the very first recipes that we ever made for Breezeway Bakery. And of all the recipes that we have made over the past two years, this blondie recipe has become one of our family’s all time favorites. Once we’d tried it, we had to have it again. And again and again. Now, it’s popularity in our household is due to two factors: In part, because they’re so quick and easy to throw together. But mostly, it’s because my brother isn’t a fan of chocolate (the horror!), and these blondies offer a mouthwatering sweet treat without any of that “undesirable” chocolate flavor. And with a body of chewy, dense yellow cake that holds together a host of sprinkles and white chocolate chips, what’s not to love?
Combine the cake mix, oil, and egg; beat until homogenous. Slowly add the milk to the mixture and mix well. Fold in the sprinkles and white chocolate chips.
Pour batter into a greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes or until the edges turn golden brown. Remove from oven and allow to cool completely before cutting into bars.
Ingredients
Directions
Combine the cake mix, oil, and egg; beat until homogenous. Slowly add the milk to the mixture and mix well. Fold in the sprinkles and white chocolate chips.
Pour batter into a greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes or until the edges turn golden brown. Remove from oven and allow to cool completely before cutting into bars.
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