They’re fun, festive, and super quick and easy to whip up. Spread them around the office and watch the atmosphere instantly brighten.
By Faith Gorsky
I use butter flavoring in these blondies to give them a “birthday cake” flavor; although it will change the flavor slightly, you can omit it if you want. If you’d like to give butter extract a try, I recommend a “natural” extract such as Frontier Natural Products or Silver Cloud Estates; the Frontier brand in particular is a favorite of mine.
- 1 teaspoon canola oil, to grease the pan
- ¾ cup (85 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/16 teaspoon baking soda
- ⅓ cup (60 g) white chocolate chips
- ⅓ cup (60 g) rainbow sprinkles
- 6 tablespoons (85 g) butter, melted and cooled slightly
- ¾ cup (150 g) sugar
- 1 teaspoon molasses
- 1 large egg
- 1½ teaspoons vanilla extract
- ¾ teaspoon almond extract
- ½ teaspoon butter flavoring (optional)
- Preheat oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so that it hangs over the sides. Brush the paper with the canola oil.
- Whisk together the flour, baking powder, salt, and baking soda in a medium bowl, then stir in the white chocolate chips and rainbow sprinkles. Set aside for now.
- Whisk together the butter and sugar in a separate medium bowl; whisk in the molasses, egg, vanilla extract, almond extract, and butter flavoring (if using).
- Stir the dry ingredients into the wet just to combine. (The batter will be thicker than cake batter but not as thick as cookie dough.)
- Pour the batter into the prepared baking pan and bake until golden on top and a toothpick inserted inside comes out with just a couple crumbs, around 25 minutes. (If you wait until the toothpick is clean to pull out these blondies, they will be overcooked.)
- Cool completely before cutting.