Spring Funfetti Blondies (Printable)

Buttery blondies loaded with rainbow sprinkles and optional white chocolate chips. A cheerful, festive dessert perfect for spring gatherings.

# 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 the center comes out with a few moist crumbs.
09 - Let cool completely in the pan on a wire rack. Lift out using parchment overhang, cut into 16 squares, and serve.

# Expert Suggestions:

01 -
  • They taste like pure joy in bar form with that buttery vanilla base and pockets of sugary crunch
  • The sprinkles create this irresistible confetti effect that makes everyone grin before they even take a bite
02 -
  • Overbaking is the enemy here because these continue cooking as they cool and we want that fudgy center
  • Nonpareils will bleed their color into the batter creating a grayish swirl so stick to jimmies for the brightest results
03 -
  • Room temperature ingredients incorporate more easily so take your eggs out about 30 minutes before baking
  • Press the sprinkles gently into the top before baking so they stick instead of rolling off

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