Soft and chewy birthday cake blondies are gooey and loaded with white chocolate chips and sprinkles. Golden Oreos add the final touch to this easy sweet treat, perfect for any occasion.
Look no further! Loaded with white chocolate chips, sprinkles, and Golden Oreos, classic buttery and gooey blondies are transformed into birthday cake blondies. They are perfect for a large group, super easy to make, and the ultimate dessert indulgence.
As a trained pastry chef, I love making elaborate desserts for birthdays and celebrations. There is so much to do when planning a party or get-together, so a quick and easy dessert is exactly what you need.
Whether celebrating a special occasion or enjoying a weeknight dessert, birthday cake blondies with crunchy edges and gooey centers will be a family hit!
What are blondies?
Imagine a moist, chewy, and fudgy brownie without the chocolate. It’s the best way I can describe blondies. They have the most wonderful gooeyness and are flavored with vanilla. Blondies are baked with brown sugar, which gives off a slightly caramelized flavor. They’re easy to make and adaptable to your favorite mix-ins (biscoff blondies are one of my favorites!).
Why You'll Love This Recipe
- Nostalgic. These are essentially funfetti blondies jazzed up with white chocolate and Oreos. Funfetti is nostalgic for adults and so fun for children (that’s a win-win all around!).
- Quick & easy to make. Birthday cake blondies are easy to make from scratch (no box mixes necessary!) in just 40 minutes.
- Alternative to a birthday cake. Who says you have to serve birthday cake at a party! Colorful and festive blondies are a fun alternative.
- Crowd-pleasing. These blondies can easily be doubled and baked in a 9x13 pan for any occasion.
Ingredients You'll Need
- All-purpose flour. Flour provides the structure for the blondies, and all-purpose flour has just the right amount of protein to bake soft and tender blondies. I prefer using unbleached flour because of its natural process (versus chemical additives), and it provides a tastier, natural flavor.
- Baking powder. The leavening agent helps the blondies rise during baking. Because the batter is heavy, the blondies will become flat if a leavener isn’t used.
- Salt. A little goes a long way. Salt helps enhance the sweetness of these blondies.
- Butter. Use unsalted butter to control the amount of salt that goes into the recipe. Melting the butter contributes to the chewy texture.
- Sugar. Adds sweetness and moisture. I found that using only brown sugar resulted in very gooey blondies. After replacing some brown sugar with granulated sugar, the blondies had the right amount of gooeyness. However, you can use all brown sugar if you want super gooey blondies!
- Egg. Helps hold the ingredients together and adds moisture.
- Egg yolk. Helps create a light and chewy blondie texture. The extra fat also enriches the flavor.
- Vanilla. Always select a good quality pure vanilla extract for the best flavor.
- White chocolate chips. Adds a sweet flavor to the blondies. You can substitute with chopped white chocolate or even semi-sweet chocolate.
- Sprinkles. Rainbow sprinkles are so fun! Stick with sprinkles. Nonpareils will bleed into your batter during baking.
- Golden Oreos. Any vanilla cookie sandwich can be used in place of the golden Oreos. If you prefer, use traditional Oreos or chocolate cookie sandwiches!
Preheat the oven to 350°F/177°C and line an 8x8 square baking pan with parchment paper so that it hangs over the sides.
Whisk dry ingredients. Mix the flour, baking powder, and salt.
Whisk butter and sugar. In a separate bowl, whisk together until combined.
Whisk eggs and vanilla. Add eggs and vanilla to the butter and sugar mixture and whisk vigorously for 1 minute.
Add dry ingredients. Fold the dry ingredients into the wet ingredients until combined.
Add mix-ins. Gently fold in the sprinkles and white chocolate chips until evenly distributed through the batter.
Add batter to the pan. Spread the batter into an even layer in the prepared pan using an offset spatula. Press the broken Oreos into the top of the batter.
Bake. Bake for 25-28 minutes until the edges of the blondies begin to pull away from the pan.
Note: To hold their shape, allow these birthday cake blondies to cool completely before slicing. You can chill the blondies in the refrigerator to allow the butter to firm more quickly.
Recipe Tips & Tricks
- Use a light colored pan. Avoid using a dark-coated baking pan, as it will cause the edges of your blondies to bake too quickly.
- Parchment paper lined pan. Line your baking pan with parchment paper so that it hangs over the edges. Your blondies won’t stick, and it will be easy to lift the brownies from the pan.
- Shiny crust. If you love a shiny, crispy blondie crust like I do, then the key is properly mixing the eggs. The more you whisk the batter once the eggs are added, the more shiny and crispy the crust will bake (I suggest whisking vigorously for 1 minute).
- Don’t overmix. Mix your batter just until the dry ingredients are incorporated. If you overmix the batter, the gluten in the flour will develop, and your blondies will become dense. Better to have some traces of flour in your batter than dense blondies!
Substitutions in baking can significantly alter the outcome of a baked good. But these two substitutions will tweak the texture of these blondies without affecting the flavor.
- Substitute brown sugar. For super gooey blondies, substitute light brown sugar for granulated sugar.
- Use chopped white chocolate. You can substitute one chopped 4-ounce white chocolate baking bar for the white chocolate chips. I would stick with the white chocolate chips if you prefer a slightly crunchy texture. They are made with stabilizers to retain shape and won’t blend into the blondies like the white chocolate bar.
Birthday cake blondies are such a fun dessert to serve. Here are some ideas for tweaking this recipe to your preferences and how to serve it!
- Brown butter. Use brown butter for an extra pop of flavor. You can brown the butter just like in these toffee cookies. Make sure to measure the butter before adding it to the sugar. When butter boils, it loses some of its moisture.
- Serve a la mode. Slice these cookie bars and serve warm, topped with vanilla ice cream and a cherry.
- Bake mini blondies. Bake the batter in a mini muffin pan for bite-sized birthday blondies. They’re perfect for kids' parties! Grease the pan before adding the batter, or use mini muffin wrappers.
To store. Keep these birthday cake blondies stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 1 week.
To freeze. Store leftovers in an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight.
Yes, you can bake these funfetti blondies in a 9x13-inch rectangular baking pan. Increase the time slightly to account for the extra batter.
Blondies are lighter than brownies. They use brown sugar for their delicious flavor, while brownies rely on melted chocolate and cocoa powder for that rich and decadent flavor.
Look to see if the crust is light golden brown and the edges are pulling away from the sides of the pan. Because blondies are gooey, I wouldn’t try inserting a toothpick into the center to check for doneness. Rely on its appearance, plus your kitchen will start to smell like blondies just as they are almost ready to take out of the oven.
Please leave a starred rating and comment below if you make these Soft & Chewy Birthday Cake Blondies. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!Print