Description
White Chocolate Funfetti Blondies are soft, chewy bars bursting with colorful sprinkles and creamy white chocolate chips. These festive, easy-to-make blondies are perfect for birthdays, celebrations, or any occasion that calls for a cheerful, sweet treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- 2 tablespoons rainbow sprinkles, for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and line a 9 x 13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and well combined.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture, whisking until the batter is uniform and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the blondies.
- Fold in mix-ins: Carefully fold in the white chocolate chips and 1/2 cup of rainbow sprinkles to evenly distribute throughout the batter.
- Transfer and top batter: Spread the batter evenly in the prepared pan, smoothing the surface with a spatula. Sprinkle the remaining 2 tablespoons of rainbow sprinkles evenly over the top for a colorful finish.
- Bake: Bake in the preheated oven for 22 to 27 minutes, or until the edges turn lightly golden and the center is just set but still slightly soft.
- Cool and cut: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, gently lift them out using the parchment paper and cut into 24 squares for serving.
Notes
- Do not overbake; the center should remain slightly soft for the best chewy texture.
- Use jimmies-style sprinkles instead of nonpareils to avoid color bleeding into the batter.
- Optional: Add chopped macadamia nuts for an extra crunchy texture.
- For cleaner slices, chill the cooled blondies for 20–30 minutes before cutting.
- Store blondies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Bars & Brownies, Baking
- Method: Baking
- Cuisine: American
