Ingredients:

  • 1 cup unsalted butter, melted
  • 1 box (15.25 oz / 432g) White or Yellow Cake Mix (not 'just add water' type)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips or sprinkles (optional)
  • A pinch of flaky sea salt (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
  2. In a large bowl, whisk the melted butter until smooth. Whisk in the two eggs one at a time until fully incorporated, then stir in the vanilla extract.
  3. Gently fold in the entire box of dry cake mix until just combined. Do not overmix; a few streaks of dry mix are acceptable.
  4. Gently fold in the white chocolate chips or sprinkles, if using.
  5. Scrape the batter into the prepared pan, spreading it evenly. Sprinkle the top lightly with flaky sea salt, if desired.
  6. Bake for 28 to 32 minutes. The edges should look set, and a toothpick inserted near the centre should come out with moist, sticky crumbs attached.
  7. Allow the blondies to cool completely in the pan on a wire rack (at least 1 hour) before lifting out and slicing into 16 squares. This cooling process is essential for texture.