I used to turn up my nose at imitation vanilla extract, thinking that it had no place in any serious baking repertoire. But Christina Tosi changed my mind. Imitation vanilla plays an important role in her confetti cookies, baller birthday sheet cake, and b'day cake truffles. And she's the reason that I keep a big bottle of imitation vanilla in the cupboard. So when I came across Mike Johnson's recipe for birthday cake blondies, I was ready. Did I mention that I also buy my rainbow sprinkles by the pound?
I made the blondie batter in my stand mixer. I combined melted butter with sugar and dark brown sugar; beat in eggs and imitation vanilla until the batter was lighter in color; added flour, kosher salt, and baking powder; and folded in white chocolate (I used Callebaut Velvet callets) and rainbow sprinkles. I spread the batter into a a parchment-lined pan and added some more sprinkles on top before baking.
I personally am not the biggest fan of sweet Funfetti flavor, but I know it's popular, and I received some very positive feedback on these blondies from my tasters. If Funfetti in a bar sounds good to you, give the recipe a try! And if it doesn't -- or if you don't happen to keep imitation vanilla on hand -- you can make these with regular vanilla extract.
Recipe: "Birthday Cake Blondies" from Even Better Brownies by Mike Johnson, recipe available here at Cloudy Kitchen.