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Healthy Birthday Cake Blondies with Sprinkles (Easy Recipe)

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These lighter birthday cake blondies have all the nostalgic, sprinkle-studded joy of the original, but with whole wheat flour, less sugar, and Greek yogurt replacing half the butter. They’re quick, easy, and perfect for celebrations or turning a regular day into something special.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (80g) plain Greek yogurt (full-fat or 2%)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 cup (120g) whole wheat pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup (60g) rainbow sprinkles (jimmies)
  • ¼ cup (45g) white chocolate chips (optional)
  • ¼ cup (45g) mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment if desired.
  2. Brown the butter: Place 6 tablespoons of butter in a small saucepan over medium heat. Stir occasionally as it melts, then continuously as it starts to foam. Cook until the butter turns golden amber and smells nutty, about 4-5 minutes. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 5 minutes.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined, about 1 minute. Add the Greek yogurt, egg, vanilla extract, and almond extract. Whisk vigorously until smooth and slightly thickened, about 30 seconds.
  4. Combine the dry ingredients: In a medium bowl, whisk together the whole wheat pastry flour, baking powder, and salt until no lumps remain.
  5. Fold everything together: Pour the dry ingredients into the wet mixture. Use a silicone spatula to fold gently until just combined—do not overmix. The batter will be thick and slightly sticky.
  6. Add the sprinkles: Gently fold in the rainbow sprinkles with just a few strokes. If using optional add-ins (white chocolate chips or mini chocolate chips), fold them in now.
  7. Transfer to the pan: Scrape the batter into the prepared pan and spread it evenly with the spatula, pushing into the corners.
  8. Bake: Place the pan on the middle rack and bake for 22-26 minutes. Start checking at 22 minutes—the edges should be golden brown and pulling away from the sides slightly. The center should look just set and may jiggle a tiny bit. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  9. Cool completely: Place the pan on a cooling rack and let the blondies cool for at least 30 minutes in the pan. Then use the parchment handles to lift them out and transfer to the rack to cool completely, about another 20 minutes.
  10. Slice and enjoy: Use a sharp knife to cut into 9 or 16 squares, wiping the blade clean between cuts for neat edges. For the cleanest slices, chill the blondies in the fridge for 15 minutes before cutting.

Notes

Don’t skip browning the butter—it adds deep flavor. Use room temperature ingredients for the smoothest batter. Use jimmies (long sprinkles) instead of nonpareils to prevent color bleeding. Underbake slightly for a fudgy texture. Let blondies cool completely before cutting to avoid crumbling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: healthy birthday cake blondies, lighter blondies, whole wheat blondies, Greek yogurt blondies, sprinkle blondies, easy dessert recipe, healthier dessert

Find it online: https://gleamgulp.com/healthy-birthday-cake-blondies-with-sprinkles-easy-recipe/