Cake Batter Blondies

Cake Batter Blondies

OMG. Kristina (my sister) called me on my way home from work today requesting that I make Better than Sex Cake, but not just any Better than Sex Cake, mom's Better than Sex Cake. An odd choice for a girl who doesn't like most chocolate desserts and scoffed at my brownies the night before. Still, I considered it until she began listing off a series of ingredients I didn't have on hand and then I said, "We'll save that for a weekend."

You know how it goes? Especially since I already made those sinful Molten Brownie Marshmallow Bars yesterday. I was on the hunt for something deliciously simple. By this time Kristina had lost interest in my baking addiction and decided she no longer cared if I baked anything because she was making pasta. When I told her what I was making she said, "oh." She's terribly hard to please sometimes. She wants everything and nothing simultaneously.

Pinterest brought me to Gracie and to this hunk of glorious batter. Does that not look like the best damn thing you've ever seen? If not, I question what planet you're from. This recipe is super simple and soooooo delicious. I love love LOVE cake batter and this dessert is no exception. If you don't like ooey, gooey half-baked cake batter, troll elsewhere, but if you are like me and enjoy licking the batter off the spoon and scraping the sides of the bowl... start baking.

cake batter dough blondies


cake batter blondies


Cake Batter Blondie Instructions

  1. 1) Mix together cake mix, milk, whipping cream, oil, vanilla and egg.
  2. 2) Add in chocolate chips and sprinkles.
  3. 3) Bake in 8x8 greased.baking pan for 25-40 minutes at 350ยบ **DO NOT overcook. As Gracie says, batter will be slightly undercooked and may even look gooey. Wait 20 minutes before cutting in so the bars set.
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What people are saying...

  • Kristen says...

    Posted: November 11, 2011

    Oh my Lord…....
    Come to Mama!

  • liam says...

    Posted: November 23, 2011

    dear god those look amazing, shame i cant make them on a low carb diet but they do look very delicious!

  • Koko @ Koko Likes says...

    Posted: November 24, 2011

    Um I need to make these!

  • Alley says...

    Posted: December 10, 2011

    Did you have a problem with a strong “canola-oil” taste with these? I always find that I can taste canola oil whenever I bake with it. Any suggestions?

  • alison says...

    Posted: December 12, 2011

    made today, they are amazing!! Thanks so much!!!!

  • Natalie says...

    Posted: August 17, 2012

    I made these today and they are AMAZING! I used the 8x8 pan and they turned out thicker than the pictures.  Would this recipe work in a 9x13 pan??

  • Audrianna Michelle says...

    Posted: October 20, 2012

    I am making these right now… waited the 20 minutes hoping it would set but when I cut in after the timer went off, they were WAY to gooey. Is there a trick to this that I may be missing? I’m so exited to eat them! I’m putting them back in the oven for 5 minutes.. hoping that helps.

  • Jill says...

    Posted: October 25, 2012

    I made these and all together I baked them 1 hr. Are these supposed to be in a 9 x13 instead of 8

  • eve says...

    Posted: November 15, 2012

    I love the description of your sister: “She wants everything and nothing simultaneously”.
    ...It sounds very familiar…

  • Cassie says...

    Posted: November 19, 2012

    Making these right now and theyre turning out great! Sooo Easy!

  • Maddie says...

    Posted: November 24, 2012

    This sure sounds & looks yummy.  About how many sprinkles & chips did you add?  The 25-40 minues is a big range.  How did I know when it’s time to take out because you state don’t over bake.  Also how do I know milk, whipping cream & oil to add? Did you use a regular 9x13 size cake mix? I sure hope you answer my questions because I sure would like to make these.

  • Margie says...

    Posted: December 7, 2012

    I am super excited to make these!  Thanks for the recipe!!! smile

  • Emily says...

    Posted: December 9, 2012

    I was wanting to make these but instead of in a brownie/cake pan, wanted to do them as cookies…how long do you reccomend I cook them?  Not sure if the 25 minutes or so would be too much or not enough time


  • Jena says...

    Posted: December 15, 2012

    Hi! I am looking for a dessert to make tonight for a Christmas party and these look AMAZING! I have a few questions though, any answers/suggestions would be greatly appreciated!
    1. Does the type of milk matter (whole, 2%, skim)?
    2. I’m used to determining how chocolate brownies look when they’re still a bit undercooked and ready to take out, any suggestions on how they should look on top when it’s time to take out of the oven?
    3. Can I substitute the canola oil with something else? I’m afraid of the stong taste it may have, and what others have said about it.
    Thanks so much!

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