Funfetti Cake Batter Blondies

I think Funfetti gets its name because it just tastes fun.

And blondies that taste like cake batter are pretty fun, too.

Funfetti Cake Batter Blondies - Super soft & buttery blondies that taste Funfetti Cake Batter! Made from scratch in less time than it takes to use a boxed mix!

The recent tragedy that’s been all over the news has served as a reminder that no matter how busy my life is, and how many different directions I’m being pulled in, that my almost six-year old daughter is my greatest gift and to savor and appreciate each day I have with her even more, stop and smell more roses, give more hugs, and eat more blondies. I made these for my pink-loving princess and wanted her eyes to light up upon seeing them.

I combined two of my favorite flavors, Funfetti and yellow cake batter, for these sweet and easy blondies, complete with semi-sweet and white chocolate chips, and plenty of sprinkles. Sprinkles put the fun in Funfetti.

Funfetti Cake Batter Blondies from @Averie Sunshine {Averie Cooks}

Many cake batter-flavored recipes that I read online use cake mix, which isn’t a shocker since cake mix is a logical ingredient in cake batter. However, I wanted to create cake batter-flavored without using a mix, just because I like to complicate things.

The from-scratch batter comes together quicker than if cake mix was used, can be mixed by hand in less than five minutes, and the blondies are ready from start to finish in thirty minutes. So take that, boxed mix.

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Make the batter by melting one stick of butter, add brown and granulated sugars, an egg, and a healthy dose of vanilla. There’s a higher ratio of brown to granulated sugar, which keeps the blondies extra moist and they stay moist for days. Brown sugar draws in moisture from the air as time passes, and helps to keep baked goods soft over time. Unlike my other blondie recipes that strictly rely on brown sugar, a bit of granulated is used here to provide more authentic yellow cake flavor.

The secret ingredient that provides that telltale yellow birthday cake meets Funfetti flavor quality comes from the vanilla. If you think I’m going to say I used high-end, expensive, real vanilla extract, you’re wrong. This is a rare situation in baking where imitation vanilla extract, specifically clear, is preferred to real.

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I learned from the Momofuku Milk Bar cookbook that imitation vanilla provides a nostalgic, classic Americana flavor. Taking a whiff of clear imitation vanilla is akin to burying my nose in a box of yellow or Funfetti cake mix crossed with a white grocery-store bakery cake, complete with inch-thick white frosting. I grew up with white sheetcake birthday cakes and clear imitation vanilla brings me right back to 1986, the roller rink, blowing out my birthday candles, and it’s perfect in the blondies.

Clear imitation vanilla is typically sold next to real vanilla extract for a fraction of the cost. Real vanilla extract may of course be used here, but for $2.99 clear imitation is fun to keep around, especially for white cakes or white frosting. It lends a comforting flavor profile and doesn’t impart any twinges of brown in frosting I want to keep bright white. This reminds me of the butter extract discussion.

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After adding one tablespoon of vanilla, flour, white and semi-sweet chips, or mix-and-match as desired because there’s no wrong way to do Funfetti, I added a heaping quarter cup of sprinkles to the batter. After pouring the batter into the pan, I sprinkled with an additional tablespoon, mostly for a visual pop of color. Being skimpy with sprinkles is never good.

Bake the blondies just until the top has set, taking care not to overbake. They’re meant to be soft and tender.

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They’re moist, dense, and taste like Funfetti birthday-cake cake batter. The vanilla adds a special touch and gives the blondies that luscious cake-batter scent. They remind me of all the beaters coated in cake batter I ever licked.

The chocolate chips and white chocolate chips add just enough chocolate and their presence is nice and noted, but they don’t overpower the more delicate cake batter flavor. And having little bits of sprinkles between my teeth in each bite adds welcome texture to the soft, doughy blondies.

My job was done when I saw the smile on my daughter’s face as she bit into this.

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Funfetti Cake Batter Blondies - Super soft & buttery blondies that taste Funfetti Cake Batter! Made from scratch in less time than it takes to use a boxed mix!

Funfetti Cake Batter Blondies {Without Cake Mix}

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: one 8-by-8-inch pan, 9 generous squares

The flavors of Funfetti and yellow cake batter are paired in these sweet and easy blondies, complete with semi-sweet and white chocolate chips, and plenty of sprinkles. They don't rely on boxed cake mix, and the from-scratch batter can be mixed by hand in less than 5 minutes. The blondies are dense, soft, ultra-moist, and Fun.

Ingredients:

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon clear imitation vanilla extract (real vanilla extract may be used, see note below)

1 cup all-purpose flour

1/4 teaspoon salt, optional and to taste

1/2 heaping cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup rainbow-colored sprinkles, for batter

1 tablespoon rainbow-colored sprinkles, for sprinkling top surface

Directions:

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, sugars, vanilla, and whisk to combine. Note regarding vanilla extract - clear, imitation vanilla extract helps provide classic Funfetti cake batter flavor in a nostalgic, classic, Americana birthday-cake kind of way. It's sold in clear bottles next to real vanilla extract, for a fraction of the cost. Real vanilla extract may be used, but it will darken the batter slightly and isn't quite as spot-on for flavor, but is acceptable.

Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Sprinkle with about 1 tablespoon additional sprinkles for a nice visual pop of color.

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.

http://www.averiecooks.com/2012/12/funfetti-cake-batter-blondies.html

Related Recipes

Cookie Butter Funfetti Triple Chip Barn – An easy multilayer bar pairing my love of Cookie Butter, Funfetti, coconut flakes, and three kinds of baking chips. Seven Layer Bars meet Funfetti bars meet gooey, sweet melted sweetened condensed milk and Cookie Butter

No-Bake Vanilla Cake Batter Chocolate Truffles –  Cake batter in the middle and coated in chocolate for easy no-bake truffles, perfect for the holidays or to set out at parties any time

Chocolate Cake Batter Milkshake – I always wish there was more than just a little bit of batter on beaters to lick. Now I can have as much as I want

Coconut White Chocolate Chip Blondies – A dense, rich, almost fudge-like blondie that has notes of caramel, and incorporates coconut, white, and semi-sweet chocolate. Easy, fast, and ready in under 30 mintues

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting – I love snickerdoodle cookies, but bars are easier and faster to make than cookies. These bars take everything I like about snickerdoodle cookies, including chewy edges and soft centers, and roll them into a fast-to-make cookie bar

Chocolate Chip and Cherry Blondies – For the chocolate lovers, these blondies are part gooey chocolate chip cookie in bar form, with cherries included. Chocolate and cherries are a natural pairing, or try whatever seasonal fruit you have

I wrote a post called 15 Things to Do with Cake Mix (and none of them actually make a cake) – It’s one of my most popular pins on Pinterest

Do you like Funfetti flavors? Sprinkles? Cake batter-flavored treats?

Who can say no to any of those things and I couldn’t resist surprising my little girl with these.

Thanks for the Heilala Gourmet Vanilla Giveaway and the Handmade Luxury Chocolate Giveaway entries

 

   

94 Responses to “Funfetti Cake Batter Blondies”

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    Jan — December 17, 2012 at 2:25 am

    These look like they’ll be a fun and yummy bar to make. Seeing the joy and the smile on a child’s face is the best feeling ever. Or even listening to them sing b/c their so happy always makes my heart soar. Hold your daughter real close and doing even little things that make her happy and feel very loved and safe is something she’s always going to remember and treasure when she grows up.

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      Averie @ Averie Cooks — December 17, 2012 at 6:43 am

      I hope she remembers the good and special times and can look back fondly at her childhood…building those memories is my goal!

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    Leanne @ Healthful Pursuit — December 17, 2012 at 2:34 am

    I agree with you – when crazy, tragic things happen as it did last week, it reminds me to have FUN, to let loose and smile more. Enjoying a tray of blondies with the ones we love definitely qualifies!

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    Barbara @ Barbara Bakes — December 17, 2012 at 3:47 am

    Love the bright and colorful funfetti cakes but I’ve never seen them in blondies before. Great idea!

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    Paula — December 17, 2012 at 3:53 am

    I keep a jar of sprinkles around to put on my banana soft serve….and putting them in blondies would be fun! This is a nice dose of cheer after last week’s news. Children these days seem to be growing up in crazy times…such a shame because the potential risks and dangers they face are ones I never had to think about. No doubt Skylar loved these!

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      Averie @ Averie Cooks — December 17, 2012 at 6:42 am

      Only one jar of sprinkles kept around? Oh wow, the cupboard space I’d free up if I could do that :) And you’re so right…when I was a kid, we rode bikes all over town by ourselves when we were like 7 years old. Can’t even imagine that today!

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    little kitchie — December 17, 2012 at 4:24 am

    hmmm i love any dessert with “cake batter” in it, and funfetti makes everything better! i am a 5th grade teacher and need to make a treat this week for our holiday party… i bet they would LOVE these!!

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      Averie @ Averie Cooks — December 17, 2012 at 6:40 am

      I didn’t know you were a teacher – well bless your heart for being a teacher, and for bringing in a treat this week, too :)

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      Little Kitchie — December 23, 2012 at 5:53 am

      Averie, they LOVED them! One of the girls told me I should go on Top Chef, haha! Thanks so much for the recipe! x

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      Averie @ Averie Cooks — December 23, 2012 at 8:37 am

      Oh I am so glad they think you should be the next Top Chef after the blondies. Now that’s awesome :) Merry Xmas to you guys!

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    Aimee @ ShugarySweets — December 17, 2012 at 4:25 am

    Definitely hugging our children a little tighter. And sprinkles bring smiles to anyone’s face. These look great Averie!

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    Liz (Little Bitty Bakes) — December 17, 2012 at 5:15 am

    “Sprinkles put the fun in Funfetti” — yes, yes they do. ;) I love your homemade version of Funfetti, you are much more ambitious than I am, ha! But let’s be serious, from scratch or from a box, anything involving sprinkles and sugar is bound to be a success. :)

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    Joanne — December 17, 2012 at 5:45 am

    You said it girl. We all need to appreciate everyone we have in our lives every day.

    I love the sound of these bars and even more so love that they don’t actually have cake mix! WIN.

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      Averie @ Averie Cooks — December 17, 2012 at 6:38 am

      I know – It’s so horrific and I turn on the news and just appreciate my family even more!

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    Laura Dembowski — December 17, 2012 at 5:45 am

    Love funfetti and it’s so wonderful you made these for your daughter. I try to stay very present in life and treasure it, but terrible events like in Connecticut serve as a reminder that life is very fragile. I made the Momofuku confetti cookies using imitation vanilla as stated and loved them but not that weird artificial aftertaste. I still like the flavor of real vanilla no matter the dish.

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      Averie @ Averie Cooks — December 17, 2012 at 6:37 am

      It’s definitely a unique taste and I like it because it reminds me of childhood. I tried it in her cornflake-marshmallow cookies but have never made the Confetti cookies. One day maybe!

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    Loretta | A Finn In The Kitchen — December 17, 2012 at 6:11 am

    I love that you didn’t use a cake mix for these! They sounds SO easy!

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    Jocelyn @BruCrew Life — December 17, 2012 at 6:41 am

    I was reminded of the same things this weekend…to never take for granted the lives that have been entrusted to us. And to cherish the hugs, smiles, holding hands and more that my littles give to me even more than I already do! These funfetti bars sure are perfect for getting a smile from anyone!!! They look soft and chewy and perfect!!

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    Erin|The Law Students Wife — December 17, 2012 at 6:41 am

    The real reason I never have done funfetti bars or cookies is because I wasn’t crazy about using a boxed mixed. Problem solved! These just look happy :-) Must be the sprinkles!

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    Rachel @ Baked by Rachel — December 17, 2012 at 6:50 am

    I could absolutely go for a blondie right now. Next time totally adding sprinkles.

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    Herbivore Triathlete — December 17, 2012 at 6:56 am

    I agree with freeing up cupboard space with less sprinkles! I think I’ve got about 6 different ones right now. My youngest daughter’s birthday is coming up, I know she would love these, as she too is a pink-loving princess. Plus, everything is better with sprinkles, right?

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    Anna @ Crunchy Creamy Sweet — December 17, 2012 at 8:29 am

    I think we deal with the news from CT the same way: we bake. I baked so much this weekend and cried and hugged my kids tighter. I love these blondies. Sprinkles are bound to make you smile!

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    Laura (Tutti Dolci) — December 17, 2012 at 8:34 am

    Love these blondies, Averie! I bet your daughter savored each one! :)

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    Fit Missy — December 17, 2012 at 8:36 am

    I am salivating!

    Amazing recipes!

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    Valerie — December 17, 2012 at 9:25 am

    I love that we’re so often on the same wavelength when it comes to our oven creations. :D Your blondies remind of a fabulous 90’s slumber party-with midnight fridge raids, NKOTB gossip, Truth or Dare?, and discussions about the latest Babysitter’s Club book. Awesome! I’ll remember to pick up some imitation vanilla the next time I’m out shopping!

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      Averie @ Averie Cooks — December 17, 2012 at 9:42 am

      Thanks for the Pin my friend :) And our oven creations are eerily similar many times! NKOTB and can I get a friendship bracelet to go with that and some Rave hairspray please? :) Omg we must have grown up in the same town with babysitter’s book club and maybe some Debbie Gibson and a Trapper Keeper, too!

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    Meagan @ Scarletta Bakes — December 17, 2012 at 9:44 am

    Love these. And what a lovely, lovely treat for your precious daughter. I hope you have the chance to share a special moment, some hugs, and maybe a few blondies with her today.

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      Averie @ Averie Cooks — December 17, 2012 at 9:50 am

      And we’re practicing her swimming in the pool in about 5 minutes here. Lots of laughs (and splashes!)

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    joanne @ Fifteen Spatulas — December 17, 2012 at 9:53 am

    Interesting notes about the imitation vanilla, now I have to buy some! I love funfetti, though I have never made it. The combo with the blondies is brilliant!

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    Gillian @ Money After Graduation — December 17, 2012 at 10:03 am

    Yummy! They look so good. I LOVE sprinkles.

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    Sydney @ Crepes of Wrath — December 17, 2012 at 10:33 am

    These look fabulous, from the chewy center to the slightly crispy top.

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    Ashley - Baker by Nature — December 17, 2012 at 11:20 am

    Mmmmm, I love funfetti! I gave up using cake mix a long time ago, but I would definitely make these blondies… like right now.

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    Sue/the view from great island — December 17, 2012 at 12:40 pm

    Sprinkles make everything better…hug your daughter as often as you can these days! I’m expecting mine home within the week :)

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      Averie @ Averie Cooks — December 17, 2012 at 7:20 pm

      I hope you and your girls have a wonderful holiday season! I have been coveting every.single.thing you’ve been making lately. Lucky family members who get to try it!

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    Chung-Ah | Damn Delicious — December 17, 2012 at 4:29 pm

    Sprinkles + cake better = best day ever. I think I’ll have to make this for my little niece – she’ll be thrilled!

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    Lisa @ Lisa the Vegetarian — December 17, 2012 at 4:29 pm

    These look very delicious. I can’t believe how moist they look in that pic! I really want to try one of these!

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    Lori @ Intoxicology101 — December 17, 2012 at 4:59 pm

    You can’t go wrong with sprinkles. Looks tasty, can;t wait to give these a try!

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    Hannah — December 17, 2012 at 5:08 pm

    I had never even heard of Funfetti before reading blogs; it must be an American thing! I’m always up for sprinkles though :P

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      Averie @ Averie Cooks — December 17, 2012 at 7:19 pm

      I think it is an American thing – characterized by a white-ish/yellow cake loaded up with sprinkles! :)

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    Dorothy @ Crazy for Crust — December 17, 2012 at 5:58 pm

    I loooove these! Funfetti anything makes me smile. And cake batter flavor makes me swoon! Great tip about the clear extract; I never knew that!

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      Averie @ Averie Cooks — December 17, 2012 at 7:18 pm

      Given what you like to make, I can see you LOVING clear extract! Seriously pick some up…you’ll be hooked on the flavor :)

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    Hannah — December 17, 2012 at 6:27 pm

    Talk about a cheerful treat! Those colorful sprinkles are enough to put a smile on anyone’s face, before they even have a taste. I can only imagine how much better it gets from there! :)

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    Jocelyn (Grandbaby Cakes) — December 17, 2012 at 7:22 pm

    How fun and lively! These are perfect for a child’s birthday party and even for an adult too! ;)

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      Averie @ Averie Cooks — December 17, 2012 at 8:42 pm

      Thanks for saying hi! and yes, even like a bridal or baby shower, I think they’d be fun :)

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    Jennifer @ Peanut Butter and Peppers — December 17, 2012 at 7:46 pm

    Your blondies look amazing and so cheerful!! Who doesn’t like cake batter blondies? I’m going to save this recipe and make them for my step-daughter, maybe for Christmas! She is a funfetti freak! She’ll love them!!

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    Michele Sparrow — December 17, 2012 at 8:08 pm

    These make me smile, Averie. What a delightful little gesture for your girl. I have been sobered as well, as I’m sure most mothers have, and been reminded to absolutely cherish every moment and love my children and other loved ones in my life. This is such a great way to show Skylar you love her and make her smile! I bet that happens in your kitchen a lot, Averie! :-)

    I can’t wait to make these. I have my go-to cake mix that is “corn free” so I am going to pick up my sprinkles tomorrow! So fun and festive! :-)

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      Averie @ Averie Cooks — December 17, 2012 at 8:41 pm

      You get mother of the year award, seriously, Michele! You always AMAZE me at the call of duty (over the call!) you go to for you family. I know you love it and it’s the only way you could ever be though! But just the stories you tell me – I know you are one of those moms that I want to be like :)

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    jennifer — December 17, 2012 at 8:27 pm

    i was sitting in my home aching to bake and this popped up in my email inbox! and these are currently baking in my oven. hooray!

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      Averie @ Averie Cooks — December 17, 2012 at 8:40 pm

      Well that was fast! From email to oven in like…no time! LMK how you like them!

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    Elizabeth@ Food Ramblings — December 18, 2012 at 5:30 am

    pinned! absolutely making these :)

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    Natalie — December 18, 2012 at 6:57 am

    Wow some really great recipes on your blog, loving it!

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    Angela @ AnotherBitePlease — December 18, 2012 at 10:36 am

    I am so loving this that you “complicated” it by going homemade…which really isn’t that complicated..I have been trying to not buy any box mixes so I love this…and your explanation for the cheapy vanilla…always love a good reason to use up the imitation…love how these look..funfetti is fun and brings a smile.

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      Averie @ Averie Cooks — December 18, 2012 at 11:36 am

      Cheaper, faster, and easier than a box – with better taste results. So I say it’s a win, too :)

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    Erin @ The Spiffy Cookie — December 20, 2012 at 4:44 am

    Every time I make blondies they never turn out this fudgey. They always get super crisp and puffy on the top layer. But these look too good not to try!

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      Averie @ Averie Cooks — December 20, 2012 at 7:19 am

      A few things – overbaking could be the issue, also in most of my blondies I either use all brown & no white sugar or very little white compared to brown, AND…the biggest – no chemical leaveners. Baking soda or powder will cake-ify them and give them that puffy/crispy in my experience.

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    Erin @ Texanerin Baking — December 26, 2012 at 12:38 pm

    I busted out laughing at the first picture thinking, “Whaaat? She’s gone crazy. This is FUDGE!” and then read the third line and… yeah. It’s terrible. :(

    But I have to say, these blondies have the most amazing texture ever. I hate cakey things. Cakey cake is okay. Nothing else.

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      Averie @ Averie Cooks — December 26, 2012 at 1:09 pm

      I never use any chemical leaveners in my blondies or bars or brownies (with rare exception) because I love that dense and thick texture. I’m so with you on cakey for cake only! :)

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    Elizabeth — January 14, 2013 at 5:43 pm

    These blondies look soo perfect! I love the funfetti aspect.

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    Lara — January 26, 2013 at 12:42 pm

    I think the same grey recipe box is shown twice in this post…?

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      Averie @ Averie Cooks — January 26, 2013 at 12:54 pm

      I mentioned in the post the day I posted it my recipe management service (Ziplist) was having issues.

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    Warner — May 15, 2013 at 9:37 pm

    These are unbelievably delicious! I added a teeny bit of baking powder so they wouldn’t be as dense and they’re seriously to die for! The entire batch was gone in a day – can’t wait to make them again! Thanks!

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      Averie Sunshine — May 15, 2013 at 11:49 pm

      So glad you love them! With the basic recipe, rather than stirring in Funfetti, you can stir in everything from season fruit like strawberries and chocolate chips to dried mango to diced candy bar pieces. The sky is the limit. Thanks for LMK you tried them & will make again. Keep me posted if you try other things!

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    Kelsey — August 14, 2013 at 11:55 am

    Can you tell me calories/bar on the cookie butter and cake batter confetti bars?

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      Averie Sunshine — August 15, 2013 at 2:52 am

      Feel free to plug the data into an online calculator site and see for yourself!

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    Julianne — August 17, 2013 at 2:45 pm

    Mine didn’t end up looking nearly as nice as yours because the chocolate chips melted and didn’t keep their shape but they still tasted great!

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      Averie Sunshine — August 17, 2013 at 3:30 pm

      Chocolate chips are so variable in how they melt. I use Trader Joe’s for almost all of my baking; however I made these while I was in Aruba and probably used Nestle Tollhouse since that’s what I can get when I’m there. Glad you liked the bars!

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    Anne — September 15, 2013 at 3:12 pm

    Can you double this recipe and bake it in a 9×13 pan?

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      Averie Sunshine — September 15, 2013 at 3:31 pm

      I haven’t personally tried it but I think you’d be fine. If you try it, LMK!

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    Joy — March 15, 2014 at 5:23 pm

    Made these for my family, 5 sisters and 3 brothers and they loved them! Thanks Averie! P.S. I made your white chocolate snicker doodles and maple brown sugar cookies and boy were they a HIT!!!! :)

    • #
      Averie Sunshine — March 15, 2014 at 5:28 pm

      Thanks for trying so many of my recipes & glad they’re a hit! And between all your siblings, I bet these were gone in like…an hour :) Thanks for trying the recipe! And the cookies, too!

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    Toni — June 23, 2014 at 4:52 am

    Hi Averie!
    Just wondering, can we sub the brown sugar for white instead? Want mine to come out a little bit on the whiter side for looks :) how much white sugar do we have to add to make up for the packed brown sugar indicated in the recipe?

    Thank you and love your blog xx

    • #
      Averie Sunshine — June 23, 2014 at 6:54 am

      You won’t get the same results in terms of texture or taste and while you could *maybe* use half and half, white and brown sugar, I would not exceed more than 1/2 cup of white to the 1/2 cup brown. Honestly though, these were baked in an oven while I was on vacation and I used darker than normal brown sugar. Under more normal circumstances, my blondies are never this dark so I wouldn’t necessarily go by these photos. Try it as I wrote it first and then remake for the event or occasion with the tweak and see how it goes.

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    Toni — July 9, 2014 at 12:43 am

    Hi Averie!

    Can I use a pyrex 9x7x2.5 dish for these blondies? Or maybe an 8×11.5×2 pan will be better? These two are the only ones I have on hand. What do you suggest?

    • #
      Averie Sunshine — July 9, 2014 at 12:49 am

      A 9×7 is closer to an 8×8 so I’d use that. Watch them because glass bakes at a different rate than the avg metal pan (usually very crisp around the edges and it happens fast) so just bake until done, whatever that means – likely less than baking in a metal pan.

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      Toni — July 9, 2014 at 1:19 am

      Averie, I just found out that I have a 9x6x2 pyrex pan instead of the 9x7x2.5 one! Will this be better? :)

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