Spring Funfetti Blondies (Print)
Buttery blondies loaded with rainbow sprinkles for a cheerful spring dessert.
# What You 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 (jimmies)
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
04 - Add egg, egg yolk, and vanilla extract. Whisk until fully incorporated.
05 - Gently fold dry ingredients into wet mixture using a spatula until just combined—do not overmix.
06 - Fold in white chocolate chips and most of the sprinkles, reserving 1 tablespoon for the top.
07 - Spread batter evenly into prepared pan. Sprinkle remaining sprinkles over the top.
08 - Bake for 23–26 minutes until edges are set and a toothpick inserted in center comes out with a few moist crumbs.
09 - Let cool completely in pan on wire rack. Lift out using parchment overhang, cut into 16 squares, and serve.
# Expert Advice:
01 -
- They strike that perfect balance between fudgy and cakey, thanks to the extra egg yolk
- The rainbow sprinkles make everyone smile, even on a Tuesday
02 -
- Overmixing once flour is added makes tough blondies, so fold gently and stop as soon as combined
- Using nonpareil sprinkles instead of jimmies will turn your batter an unappetizing gray color
03 -
- Underbake by 2 minutes if you love them extra fudgy
- A room temperature egg incorporates better than a cold one