Spring Funfetti Blondies (Printable version)

Cheerful blondies bursting with rainbow sprinkles and white chocolate chips, ready in just 40 minutes for festive occasions.

# What You'll Need:

→ 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
10 - 1/2 cup rainbow sprinkles

# 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 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 to 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 advice:

01 -
  • These blondies strike that perfect balance between chewy centers and crispy edges, like a cross between a cookie and a cake but better than both
  • The sprinkles dont just make them gorgeous they add tiny pockets of sweetness throughout every bite
  • They come together in one bowl with minimal effort, making them my go-to when I need something impressive but dont want to spend hours in the kitchen
02 -
  • I learned the hard way that nonpareil sprinkles will turn your batter gray and streaky, so stick to the rod-shaped jimmies
  • Overbaking is the enemy of chewy blondies, pull them out when they still look slightly underdone in the center
  • Letting them cool completely before cutting is agonizing but essential for clean edges
03 -
  • Brown your butter before mixing it with the sugar for a nutty, toffee-like depth that takes these to another level
  • Room temperature ingredients incorporate better and prevent the dreaded speckled batter that comes from butter seizing

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