These soft and chewy Birthday Cake Blondies are loaded with golden Oreo cookie pieces, white chocolate chips and rainbow sprinkles! A nostalgic treat that's perfect for any occasion!
Why You Will Love These Cake Batter Blondies
- Best texture! They are fudgy, gooey in the center, and crispy on the edges. Be sure to check out my Salted Toffee Espresso Blondies and Brown Butter Oreo Blondies for more gooey blondies!
- SO easy to make! You'll only need a bowl and a whisk! There is no need to break out an electric mixer.
- Less than 10 ingredients. You just need 9 simple ingredients to make these amazing Golden Oreo blondies!
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Ingredient Notes
- Unsalted Butter - We'll be using melted butter to create a chewier blondie.
- Brown Sugar - You can use light or dark brown sugar.
- Egg + Yolk - The extra yolk also creates a chewy texture. Make sure your eggs are at room temperature. You can quickly bring them to temp by submerging into hot tap water for 15 minutes.
- Clear Imitation Vanilla Extract- Clear vanilla gives these funfetti bars that authentic birthday cake flavor.
- All-Purpose Flour - I love using King Arthur's all-purpose flour.
- Salt - Enhances flavors and balances the sweetness.
- Golden Oreos - Golden Oreo cookie pieces are added to the batter and works so well with white chocolate.
- White Chocolate - You can use white chocolate chips or chunks.
- Rainbow Sprinkles - For best results, use rainbow sprinkles. Do not use nonpareils, as they bleed.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Funfetti Birthday Blondies! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Combine Wet Ingredients - In a large bowl, whisk together melted butter and brown sugar.
Step 2. Add egg, yolk and clear vanilla extract.
Step 3. Whisk until light and fluffy; about 2 minutes.
Step 4. Combine Dry Ingredients - Sift in all-purpose flour and salt into the wet ingredients.
Step 5. Add chopped golden Oreos, white chocolate chips and sprinkles. Mix until just incorporated.
Step 6. Bake and Serve - Transfer the cookie dough batter to an 8x8 inch (20×20 cm) pan. Bake at 350ºF (180ºC) for about 25 minutes. Cool, slice and enjoy!
Hint: To get clean slices, make sure your blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Substitutions
- For the Clear Vanilla - If you do not have clear vanilla, you can also use real vanilla extract. You can even use almond extract.
- For the Brown Sugar - You can use light or dark brown sugar.
- For the Chocolate Chips - If you are not a fan of white chocolate, feel free to use semi-sweet or dark chocolate. You can use chips, chunks or chopped chocolate.
- For the Sprinkles - Rainbow jimmies or confetti sprinkles are best to use in this blondie recipe as they don't bleed into the batter. Just don't use nonpareils as they will bleed.
Variations
- Chocolate Oreo Blondies - For a different take on these blondies, try my Brown Butter Oreo Blondies!
- Gluten-free - Use gluten-free Oreos and a 1-to-1 cup gluten-free flour blend.
Equipment
- Square Baking Pan - 8×8 inch (20×20 cm)
Storage
- Room Temperature -Store in an airtight container on the counter for 3 to 4 days!
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge.
- Freezer - Store the cooled pieces of blondies in a freezer bag for up to 2 months. Just thaw overnight in the fridge and then eat cold or allow to come to room temperature before serving.
Expert Tips
Measure your flour correctly. When measuring flour, aerate the flour first, then scoop into your measuring cup and then level off with the back of a butter knife. Packing the flour will add too much flour and can result in a drier blondie. However, I recommend using a kitchen scale to measure your ingredients as it's the most accurate. You can refer to King Arthur's Weight Chart for conversions.
Do not overmix. When combining your flour, mix until there are very few flour streaks left. Overmixing will cause the gluten in the dough to overdevelop.
Do not overbake. Your baking time can vary depending on your oven. We want these blondies to be soft and gooey so err on the side of underbaking them slightly. It's ready when the edges are golden brown and is middle is set and not jiggly.
Bake in a metal pan. For best results, bake in a metal pan, not glass.
Line your pan with parchment paper. For easy removal, don't forget to line your baking pan.
Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
According to Goodness Vanilla, clear vanilla extract is made with a synthetic vanillin. It's made to taste like u0022real vanillau0022 and is a clear liquid. It's often used in desserts when you want to keep it bright white, such as meringue, white cake or white frosting.
Blondies are occasionally referred to as "blonde brownies". In place of cocoa powder, vanilla and brown sugar are the main flavor profile for blondies.
You can, however, they will be much flatter! I have not tested them in a 9×9 inch (22x22 cm) pan, but I'd keep an eye on them as they won't take as long to bake.
Yes! Use gluten-free cookies and a 1-to-1 cup gluten-free flour blend.
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📖 Recipe
Birthday Cake Blondies
INGREDIENTS
- ¾ Cup (170g |12 Tablespoons) Unsalted Butter melted
- 1 ⅓ Cup (267g) Light or Dark Brown Sugar packed
- 1 Whole Large Egg + 1 Yolk room temp
- 1 Tablespoon Clear Vanilla see note below
- 1 ½ Cups (190g) All-Purpose Flour
- ½ Teaspoon Fine Sea Salt
- ½ Cup (86g) White Chocolate Chips
- 8 Golden Oreo Cookies roughly chopped
- ¼ Cup Rainbow Sprinkles
Instructions
- Place a rack in the center of the oven and preheat it to 350ºF (176ºC).
- Prepare an 8x8 inch (20x20 cm) square pan by buttering and lining it with parchment paper. Make sure to leave a 1-inch (2.5 cm) overhang for easy removal.
- In a large mixing bowl, and using a hand whisk, whisk together slightly cooled melted butter and brown sugar until combined.¾ Cup (170g |12 Tablespoons) Unsalted Butter1 ⅓ Cup (267g) Light or Dark Brown Sugar
- Next, whisk in 1 whole egg, 1 yolk and clear vanilla until light and fluffy; about 2 minutes.1 Whole Large Egg + 1 Yolk1 Tablespoon Clear Vanilla
- Sift in the all-purpose flour and salt. Mix until there are very few flour streaks left. Do not overmix.1 ½ Cups (190g) All-Purpose Flour½ Teaspoon Fine Sea Salt
- Add golden Oreo cookie pieces, white chocolate chips and rainbow jimmies and gently fold in to the batter. 8 Golden Oreo Cookies½ Cup (86g) White Chocolate Chips¼ Cup Rainbow Sprinkles
- Transfer the batter to your prepared pan. Use an offset spatula to evenly spread the batter in the pan. Add a few more cookie pieces and sprinkles on top if you wish and bake for 25 to 27 minutes. Do not overbake!
- Allow to cool completely at room temperature or in the fridge for a few hours. Cut into 9 or 16 equal pieces and ENJOY!
Lin says
I made these for my daughter’s birthday and she LOVED them!! She already wants to make them again. Such a fun & tasty treat!
Lisa says
Yay, I'm so happy they were a hit! Thank you so much for sharing!☺️
Bre says
These are amazing!
Lisa says
Thank you so much Bre! They are such a treat!
Teri Swainson says
These were fun to make and looked fun as well. This would make a great cookie cake for a kids birthday party.
Lisa says
Sprinkles make everything so fun!! And a cookie cake is such a great idea! Thank you so much for trying this recipe!😍