Home » Recipes » Cake Batter Blondies With Chocolate Chip Cookie Crusts
Yummy yummy in my tummy! No really, that’s what happened when I ate these blondies.
I have a riddle for you – what’s tasty, flat and chocolatey all over? Cookies that spread out whilst baking!
And what do we do with these cookies that still taste great even though you want to throw them out? Crumble them as use them as a crust!
Yaay! For Cake Batter Blondies!
Yes, that is exactly what I did and trust me, this is the best mistake ever. Remember, never get discouraged when things like that happen. Just turn them into even better things!
These cake batter (due to the taste and sprinkles) blondies (you know, brownies without the chocolate) tasted amazing. Soft, but chewy, and firm, with that lovely cake batter taste. I thought the sprinkles and the colour would be perfect for Easter. I think I may ruin cookies more often!
Although, that may happen without me even trying. Yes, you will hear about those cookies in my Recipe Disasters of 2013 (insert a huge LOL here). But, I’m happy I made them into these beauties! I’m telling you this because if you already have a cookie recipe, then just crumble them to bake the crust for these blondies. Alternatively, they don’t even need a crust, they’re perfect just the way they are.
Like, that Bruno Mars song. Minus the grenade part.
Cake Batter Blondies With Chocolate Chip Cookie Crusts
2tablespoonsrainbow-colored sprinklesfor sprinkling top surface
In a large bowl, mix flour, salt, and baking soda and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
Preheat oven to 375 degrees F. Spread mixture into the bottom of the pan
Bake for 12-14 minutes until edges are golden brown.
Preheat oven to 350F. Line an 9-by-13-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.
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 2 tablespoons additional sprinkles for a nice visual pop of color.
Pour over cookie crust, an bake for 24 - 26 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.