Birthday Cake Blondies
Inspired by techniques from King Arthur Baking.
Vanilla and almond blondies speckled with rainbow sprinkles.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- saucepan
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 193 kcal |
| Protein | 2.1 g |
| Carbohydrate | 28.9 g |
| of which sugars | 19.4 g |
| of which free sugars | 19.3 g |
| Fat | 7.8 g |
| of which saturates | 4.7 g |
| Fibre | 0.3 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Blondie
- 215 g light brown soft sugar
- 75 g caster sugar
- 2 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp almond flavouring
- 140 g unsalted butter
- 2 large eggs, at room temperature
- 195 g plain flour
- ¼ tsp baking powder
- 25 g rainbow sprinkles gelatine-free; check the label
- 1
Prepare. Line a 20 cm tin with baking paper and heat the oven to 180 °C (160 °C fan).
- 2
Sugars. Stir both sugars, the vanilla, salt and almond flavouring together in a bowl.
- 3
Butter. Melt the butter, pour it over the sugars and stir well, then beat in the eggs until glossy.
- 4
Flour. Fold in the flour and baking powder, then two-thirds of the sprinkles. Spread in the tin and scatter the rest of the sprinkles on top.
- 5
Bake. Bake 25-30 min, until golden at the edges and set in the middle.
- 6
Cool. Cool fully in the tin and cut into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
