My co-workers made me do it. And they voted these even better than the cake batter version.
After receiving rave review after rave review, I caved and promised to whip up another batch for everyone. People were actually racing to these. Some people stayed late awaiting my arrival so they could snag one. Others told me to hide them. Others advised me not to tell anyone. No lie.
This time, though, I thought I'd mix things up a bit and opted for strawberry batter tossed with white chocolate chips. The sprinkles stayed though because well...I pretty much love sprinkles! They're happy and fun and that little sugary crunch makes everything better. (ps if you ever bring me a donut, make sure it has sprinkles on it. oh, and that it's a yeast donut. with white glaze. kthanksbye.)
i'm bringing chocolate cupcakes to work in the morning. my friends are getting spoiled.
Strawberry Cake White Chocolate Blondies
Makes one 7x11-inch pan
1 box strawberry cake mix
1/4 cup canola oil
1/3 -1/2 cup milk (I used almost 1/2 cup-- maybe 6-7 tablespoons total)
1/2 cup sprinkles
1/2 cup white chocolate chips
Preheat oven to 350 degrees. Spray an 11x7 baking pan with nonstick spray. Combine first four ingredients in a large bowl, adding the milk slowly. You want to cake batter to be as dense and thick as possible. Mix in the sprinkles and white chocolate chips. Pour into prepared baking pan, sprinkle a few more sprinkles on top and bake for 25-30 minutes until edges are just turning brown (I stopped at 25*). Allow to cool for at least 30 minutes so the center sets, before cutting into squares.
*The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.
*Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.
Adapted from my Cake Batter Blondies which were adapted from here!