Cake Batter Blondies

Who doesn’t love eating cake batter out of the bowl? These blondies try to capture the delightfully sweet vanilla flavor of cake batter, and do so pretty successfully. Plus they have rainbow sprinkles in them, so they’re just fun to eat!

Cake Batter Blondies (taken from Honey, What’s Cooking? and altered slightly)

  • 5 tbsp Country Crock Light butter spread
  • 3/4 cup sugar or sucralose sweetener
  • 1 egg or egg replacer (1 tbsp ground flax with 3 tbsp water)
  • 2 tsp vanilla extract
  • 1 cup all-purpose white flour (I usually try to substitute whole wheat, but for the sake of imitating the light cake batter flavor I used plain white)
  • 1/4 cup skim milk
  • 1/4 tsp salt
  • 2 tbsp rainbow nonpareil sprinkles
  • 1/4 cup white chocolate chips

Preheat oven to 350 F. Line an 8×8 cake pan with parchment paper and lightly grease with non-stick spray.

Cream together butter and sugar until light and fluffy. Add egg and vanilla extract. Beat for a couple minutes on medium-high speed until well combined.

Mix together flour and salt. Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour mixture. Combine but do not overmix or your dough will toughen.

Add white chocolate chips and sprinkles, combine. Pour batter into the baking tray.

Bake for 20-25 minutes or until edges are light brown. Remove from oven (they may seem underdone, but they’re fine). Allow to cool for 20 minutes before cutting into squares.


Snickerdoodle Blondie Bites

You would never know that these moist and fudgy blondie bites are so good for you. These cinnamon-y blondies are vegan and pack a sneaky healthy punch because they’re made with ground up chick peas. I also made them with crunchy peanut butter, so they had bits of peanuts in them, but you can easily opt for a different kind of nut butter and it’s only a small component of the recipe.

Snickerdoodle Blondie Bites (taken from Chocolate Covered Katie and altered slightly)

Makes 36 bite sized blondies (you can cut them as large as you like)

  • 1 1/2 cups chickpeas (1 can, drained and rinsed)
  • 3 tbsp nut butter (or other fat source)
  • 3/4 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • 3/4 cup brown sugar
  • 1 tbsp unsweetened applesauce
  • 1/4 cup ground flax (20g)
  • 2 1/4 tsp cinnamon

Preheat oven to 350 F. Prepare an 8×8 pan by lining with parchment paper and spraying with non-stick spray.

Remove transparent shells of chick peas and blend peas in a food processor until very smooth. Mix blended chick peas with remaining ingredients until completely combined and scoop into pan.

Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard.