Spring Funfetti Blondies (Printable version)
Buttery blondies loaded with rainbow sprinkles and ready in under an hour.
# Ingredient list:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 1/2 cup white chocolate chips (optional)
10 - 1/2 cup rainbow sprinkles (jimmies, not nonpareils)
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the melted butter and brown sugar until smooth and glossy.
04 - Add the egg, egg yolk, and vanilla extract. Whisk until fully incorporated.
05 - Gently fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
06 - Fold in the white chocolate chips (if using) and most of the sprinkles, reserving a tablespoon for the top.
07 - Spread the batter evenly into the prepared pan. Sprinkle remaining sprinkles over the top.
08 - Bake for 23–26 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Let cool completely in the pan on a wire rack. Lift out using the parchment overhang, cut into 16 squares, and serve.
# Expert Tips:
01 -
- They have that perfect chewy edge with a soft, buttery center that makes people pause and ask what your secret is
- These come together in one bowl with zero fancy techniques, making them ideal for last minute baking needs
02 -
- Overmixing once flour is added will make these tough and cakey instead of chewy
- Jimmies are the only sprinkles that hold their shape and color during baking
03 -
- Room temperature ingredients mix together more smoothly and prevent the batter from separating
- For extra depth, try browning the butter first and letting it cool slightly before using