Whenever I take the kids to self-serve froyo, I always get the same 3 yogurts.
Cake batter, cheesecake, and red velvet cake.
I like cake.
I like anything that tastes like cake.
If Lay’s decides that the next weird chip flavor is cake batter, you better beat me to the store because I’m buying every bag.
(But I’m now on my fave froyo place’s FB page and it says they have pumpkin pie and brownie batter this month so my usual cup may be changing. Besides the point.)
So when Dessert Mash-Ups, a brand new baking book by Dorothy from Crazy for Crust, showed up at my door, I immediately went searching for anything labeled “cake batter”. Because I know that Dorothy loves a cake-flavored dessert as much as I do.
And I found these super cute and delicious Cake Batter Blondie Bars!
You guys, I love a good blondie. Like, I’d choose a really good blondie over a brownie most days.
And this is a really, really good blondie. The chewiness was just perfect. Plus sprinkles and frosting? So good. I definitely ate all the slightly-crunchy-but-not-really edges off these. Yep, a whole 9 x 13-inch pan worth of edges. #noshame
The trick for getting these blondies to taste like cake batter is to use butter extract (you can find it in the baking aisle with the rest of the extracts) which is crazy because how does something as simple as butter extract totally take it from regular blondie to CAKE blondie?
If you haven’t checked out Dessert Mash-Ups yet, you definitely need to. The book is absolutely gorgeous and I can’t wait to make even more recipes from it. If these Cake Batter Blondie Bars didn’t tempt you, how about Sugar Cookie Dough Cups? Or Almond Joy Dip? Or Snickers Cake Roll? Add this book to your Christmas list if it isn’t already there!
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from Dessert Mash-Ups
- Preheat the oven to 350F. Spray a 9x13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
- In a medium bowl, whisk together the baking powder, salt, and flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar, and butter. Add the eggs, vanilla, and butter extract, and beat until combined. Add the dry ingredients and mix until combined. Stir in sprinkles.
- Press the dough into the prepared pan. (The dough will be sticky; spray your hands with cooking spray to keep it from sticking it you.) Bake for 22 to 24 minutes. They will be slightly golden, but still have the slightest jiggle in the center. They'll set as they cool. Cool completely before frosting.
- Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add the vanilla and milk and mix until smooth. Frost the bars. Top with sprinkles and cut into bars. Store covered at room temperature or in the refrigerator. Best eaten at room temperature within 5 days.