Get ready to transform your dessert game with these irresistible Birthday Cake Blondie Bombs that are about to become the star of every celebration! Imagine biting into a soft, chewy blondie packed with rainbow sprinkles and white chocolate chips - it's like a birthday party exploding in your mouth. These delightful treats are not just a dessert; they're a nostalgic journey back to childhood birthday memories, reimagined with a gourmet twist that will have everyone begging for the recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondie bombs
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup rainbow sprinkles
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray or butter.
- In a large mixing bowl, combine 1 cup of melted unsalted butter and 2 cups of brown sugar. Use a whisk to mix them together until the mixture is smooth and well combined.
- Add 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in 1/2 cup of rainbow sprinkles and 1 cup of white chocolate chips into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for about 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the pan from the oven and allow it to cool in the pan for about 10 minutes. Then, lift the blondies out of the pan using the parchment paper overhang and transfer them to a wire rack to cool completely.
- Once cooled, cut the blondies into bite-sized squares or "bombs." Serve them as they are, or you can drizzle some melted white chocolate on top for an extra touch.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better mixing and a more uniform texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your blondies tender and soft.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs mean perfectly baked blondies. Avoid overbaking, which can lead to dry results.
- Sprinkle Technique: Fold sprinkles gently into the batter to prevent color bleeding and maintain their vibrant look.
- Cutting Hack: Use a sharp knife and clean it between cuts for neat, uniform blondie bombs.
- Storage Tip: For maximum freshness, store in an airtight container and consume within 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
