Brownie Layer: Make up brownie mix according to manufacturer directions, reserve batter.
Blondie Layers: In a small mixing bowl, mix 7.5 oz sprinkles (decorettes) and 0.5 oz all-purpose flour, reserve. In a stand mixer fitted with the paddle attachment, mix 3 pounds 2 oz crème cake base, 10 oz whole eggs, 4.35 oz corn syrup, 10 oz brown sugar, 0.30 oz salt, and 0.30 oz vanilla. Mix for 1 minute on 1st speed, then 2 minutes on 2nd speed. Scrape the bowl and then add 6.85 oz butter and 2.4 oz water. Mix for 1 minute on 1st speed. Scrape the bowl again and add 2.5 oz of the sprinkle mixture, mix on 1st speed for 30 seconds.
To prepare, line a half sheet tray with parchment paper and treat with pan spray. Place prepared birthday cake blondie batter in a piping bag fitted with a speed icer. Pipe the batter into the sheet tray being very careful to keep the batter even and as thin as possible. This layer should weigh 2 pounds 6 oz. Gently pour 1 pound 8 oz prepared brownie batter on top and spread evenly to the edges. Using the speed icer, carefully pipe another layer of blondie batter on top weighing 2 pounds 6 oz. Sprinkle with additional sprinkles (decorettes) and bake at 350°F for roughly 40 minutes or until the internal temperature reaches 200 ͦF. Let cool completely.
Mixing the sprinkles and flour is optional, this allows the sprinkles to distribute more evenly in the batter without the colors running. This can be done in advance and stored, just make sure to mix again before using so the floured sprinkles don’t separate during storage.
* Please reach out to Dawn Sales Representative for item number.
Layers, Blondie, Sprinkles