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These funfetti patriotic blondies are the perfect fourth of July dessert! They’re super easy to make and have an irresistibly soft and chewy texture!
I love using cake mix to make blondies. It’s a great way to save time and effort. I’m not above using cake mix or brownie mix in recipes. I mean, why not? These are a special treat, so cheating every now and then isn’t so bad. 😉
This is the perfect sweet treat to bring to Fourth of July parties, BBQs, and picnics. They store well for a few days, so you can even make them a day or so ahead. They stay wonderfully soft when you keep them in a sealed container.
If you want to double the recipe to feed a crowd, I suggest using a 9×13 pan.
You could use any kind of patriotic sprinkle mix in this cake batter blondie recipe.
I actually have separate red, white, and blue sprinkles (from Sweetapolita, my go-to sprinkles shop), so I just added a tablespoon of each. So fun!
Like I mention in my Christmas version of this recipe, if I had one sorta negative thing to say about this recipe, it’s that the edges tend to puff up a bit. I actually prefer eating the edge pieces myself, so I don’t mind one bit.
I sneak a bit of white chocolate into these cookie bars (or cake batter blondies or whatever you’d like to call them since I’m sure they can go by many different names). It adds even more flavor and soft gooey texture that people will go crazy for.
Neither my husband nor I have big sweet tooths, but let’s just say that we both ate more of these than we really should have.
Will you make these red, white, and blue funfetti blondies? Do you ever use cake mix in your baking?
Talk to me in the comments below!
Red, White, and Blue Funfetti Blondies
- 1 (15.25 ounce) box yellow cake mix
- 2 eggs
- 1/3 cup melted butter
- 1/2 cup white chocolate chips
- 3 tablespoons red, white, and blue sprinkles
- Preheat your oven to 350F. Move the rack to the middle position, and grease an 8x8 baking dish.
- Add the yellow cake mix, eggs, and melted butter to a large mixing bowl. Using an electric hand mixer, mix well until combined.
- Stir in the sprinkles and white chocolate chips.
- Transfer the batter to the 8x8 pan (it will be a thick batter). Spread it out as evenly as you can.
- Bake for 23-30 minutes or until a toothpick comes out pretty clean. Keep in mind that the batter will set a lot when it cools. I baked mine for 30 minutes; 25 minutes does leave these blondies a bit under-baked for my taste.
- Cool the cake batter blondies in the pan (place it on top of a cooling rack) for at least 20-30 minutes (preferably until they're fully cooled).
- Cut the blondies and store them in an airtight container for up to a few days.
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