cake batter blondies // a happy accident

so,

last night i hung out with a bunch of teenage girls.
my calling in church is to do so, and it’s one of my favorites so far…

they came up with the awesome idea for a recipe swap night
{since one of their “goals” to complete is to make meals for their families for 2 whole weeks…
they needed to be inspired, ya know…}

it was a huge success.

i knew they’d bring real meals, so i opted for dessert of course,
and, remembering a recipe a friend had send me years ago,
i decided to finally give it a go… only i added a crust on top and bottom for added measure
and changed it up quite a bit… my mom is here so i was feeling adventurous… it was an experiment to be sure…

but who doesn’t love cake batter, right??

aaaand, truth be told, though the topping is fab, they would be awesome without it too,
it might even be overkill. but then, over the top is kind of how we roll…

cake batter blondies


2 boxes yellow cake mix {or the sprinkle kind!}
1/2 cup melted coconut oil
2 eggs
2/3-1 cup milk
1/2 cup rainbow sprinkles {optional}
1 cup white chocolate chips (optional)

cookie crust bottom:
2/3 package if white Oreos, crushed to crumbs
1/4 cup melted butter

{optional} crumbly topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/4 cup softened butter

what to do: 

combine the first three ingredients in a large bowl. add the milk in slowly – you want the batter to remain as dense as possible. it will end up looking like really sticky, slightly thinner than usual cookie dough. add in your white chocolate chips and sprinkles {if yours needs em}.

put your oreos in a large ziploc bag and roll with a rolling pin until crushed completely. mix by hand in a bowl with the melted butter until it’s all coated. press firmly into a greased 9×13 pan. carefully lay the thick batter on the cookie crust using a greased spatula. {this is the tricky part}.

mix up your crumbly topping ingredients {dry first} and then add in the butter. {softened, not melted}. i like to do it by hand until it’s nice and crumbly. spread over the top of the batter and press into it. {i even threw more sprinkles on top for good measure…}

bake for 30 minutes at 350 degrees or until golden and a toothpick comes out clean-ish.
let it cool completely before cutting.

Enjoy!

cake batter blondies seen first on big red clifford


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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

1 comment on cake batter blondies // a happy accident

  1. Julie Evink
    July 18, 2013 at 7:12 pm (4 years ago)

    Oh my goodness I LOVE cake batter blondies but I love that you added crust to them. And a crust of Golden Oreos. Ya that will take em over the top for sure. YUM!