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Sunday, April 10, 2011

Cake Batter Blondies

It's funny how trends rise and fall in the food blog world. Lately, cake mix has claimed top honors in terms of trends. Clearly, I've gotten caught up in it: cake batter ice cream, cake batter ice cream cake, and cake batter pancakes! With nothing but resounding success in each of those recipes, I was excited to find a way to finish off the last of my rainbow chip cake mix. I came across a recipe for cookies that used cake mix, but I was short on time and didn't want to wait for dough to chill. Instead, I made blondies, or bar cookies, which turned out to be a very good decision!

If you don't have an ice cream maker and if cake batter pancakes aren't your idea of a nutritious breakfast, promise me you'll still pick up a boxed cake mix to make these blondies! Slightly warm from the oven, these were gooey and bursting with cake batter flavor. I was disappointed I didn't have ice cream on hand to pair with them. The next day they were equally good, tasting like the perfect combination of cake batter and cookie dough. If you prefer your baked goods soft and chewy, these won't disappoint you! I was worried when the center of the pan seemed to fall a bit, but I wasn't at all sorry when I tasted the dense gooey middle....and somehow I don't think you will be either!

One Year Ago: Turkey Burgers with Goat Cheese

Cake Batter Blondies
adapted from Stephanie's Perfect Party Cookies

-1 cup cake mix
-1 cup flour
-1/4 tsp baking soda
-3/4 cup butter, melted & cooled slightly
-1 egg
-1 egg yolk
-2 tsp vanilla
-1/2 cup sugar
-1/2 cup brown sugar
-1 cup chocolate chips
-4 tbsp sprinkles of your choice

1. Preheat oven to 350F. In a mixing bowl, beat together sugars, butter, vanilla, egg, and egg yolk until creamy and smooth.
2. Stir in flour, cake mix, and baking soda until well combined.
3. Mix in chocolate chips and sprinkles.
4. Line an 8x8-inch pan with aluminum foil and spray with cooking spray. Spread dough evenly on foil, smoothing with a spatula.
5. Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly. Allow to cool for 15-20 minutes before removing foil from pan and cutting into squares.