The flavors of Funfetti and yellow cake batter are paired in these sweet and easy blondies, complete with semi-sweet and white chocolate chips, and plenty of sprinkles. They don't rely on boxed cake mix, and the from-scratch batter can be mixed by hand in less than 5 minutes. The blondies are dense, soft, ultra-moist, and Fun.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Bars & Blondies
Cuisine: American
Servings: 9
Calories: 362kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttermelted (1 stick)
1large egg
¾cuplight brown sugarpacked
¼cupgranulated sugar
1tablespoonclear imitation vanilla extractreal vanilla extract may be used, see note below
1cupall-purpose flour
¼teaspoonsaltoptional and to taste
½heaping cup white chocolate chips
½cupsemi-sweet chocolate chips
¼cuprainbow-colored sprinklesfor batter
1tablespoonrainbow-colored sprinklesfor sprinkling top surface
Instructions
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, sugars, vanilla, and whisk to combine. Note regarding vanilla extract - clear, imitation vanilla extract helps provide classic Funfetti cake batter flavor in a nostalgic, classic, Americana birthday-cake kind of way. It's sold in clear bottles next to real vanilla extract, for a fraction of the cost. Real vanilla extract may be used, but it will darken the batter slightly and isn't quite as spot-on for flavor, but is acceptable.
Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Sprinkle with about 1 tablespoon additional sprinkles for a nice visual pop of color.
Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.