Confetti Blondies are my go-to when I want a soft and chewy bar cookie with that classic vanilla funfetti flavor.
They’re buttery, sweet in that brown-sugar way, and the sprinkles give them a little extra texture. I like this version because the centers stay slightly soft while the edges bake up just set.
These are especially good for birthday desserts, cookie trays, and bake sales, but I also make them on regular weekends when I want something simple that slices neatly.
Why You’ll Love This Recipe
Soft and Chewy: The texture is what I want from a blondie—set edges, tender middle, and a nice bite that doesn’t crumble.
One Bowl Friendly: You don’t need a mixer, and cleanup stays pretty manageable.
Classic Funfetti Flavor: Lots of vanilla with rainbow sprinkles is simple, familiar, and always a good idea.
Easy to Slice: Once they cool, you get clean squares that look great on a platter.
Flexible Mix-Ins: White chocolate chips are great here, but you can swap them for other add-ins or leave them out.
Ingredients You’ll Need
Blondie Batter
- Unsalted butter: Melted butter keeps these dense and chewy. Let it cool a bit so it doesn’t scramble the eggs.
- Light brown sugar: This is where that classic blondie flavor comes from. Dark brown sugar works too, just a little deeper and molasses-y.
- Egg + egg yolk: The extra yolk helps the bars stay soft and rich. Room temp mixes in more smoothly.
- Vanilla extract: Don’t be shy with the vanilla here—this is the main flavor. I use pure vanilla, but imitation works if that’s what you have.
- All-purpose flour: I use regular flour here. Measure it the usual way (spoon and level) so the batter doesn’t get dry.
- Baking powder: Just enough lift to keep them from feeling heavy, but still very much a blondie.
- Fine salt: Don’t skip it. It keeps the sweetness from tasting flat.
- Milk: A couple spoonfuls loosens the batter so it spreads easily and bakes up tender. Any milk you drink is fine.
Mix Ins
- Rainbow sprinkles: I recommend jimmies-style sprinkles so the colors don’t bleed as much. Nonpareils can streak the batter more.
- White chocolate chips: Optional, but really nice if you like a sweeter blondie. You can also swap in chopped candy-coated chocolates.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line an 8-inch square pan with parchment paper and lightly grease it.
- Mix the butter and sugar: Whisk the melted butter and brown sugar together until glossy and combined.
- Add the eggs and vanilla: Whisk in the egg and egg yolk, then whisk in the vanilla until the batter looks smooth.
- Add the dry ingredients: Stir in the flour, baking powder, and salt just until you don’t see dry streaks.
- Stir in the milk: Stir in the milk to finish the batter. Stop once everything is combined.
- Add the mix-ins: Fold in the rainbow sprinkles and white chocolate chips, if using.
- Bake: Spread the batter evenly in the pan and top with a pinch of extra sprinkles. Bake for 20 to 25 minutes, until the edges are set and the center is slightly soft, and a toothpick comes out with moist crumbs.
- Cool and slice: Cool in the pan for 30 minutes, then lift out and cool fully for clean cuts. Slice into 16 squares.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use jimmies sprinkles. They hold their color better in the batter. Nonpareils can bleed more and tint the blondies.
Don’t overmix after the flour goes in. Stir just until the flour disappears, then stop. Overmixing makes blondies tougher and more cakey.
Pull them when the center still looks a little soft. A toothpick should come out with moist crumbs, not clean. They set up as they cool.
Try a 7-inch pan for thicker bars. You’ll get a taller blondie with a softer center. Plan to add about 2 to 4 minutes to the bake time.
Line the pan with parchment. It’s the easiest way to lift the whole slab out for neat squares, especially with sprinkles on top.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is simple and classic with these. It’s especially good if you went heavy on the white chocolate chips.
- Coffee or espresso: These are sweet, so I like them with black coffee or an Americano. A latte works too.
- Ice cream: Serve a square with vanilla ice cream on the side. If you want to keep it easy, just scoop and serve—no extra toppings needed.
- Fruit: Fresh berries are nice with these, especially strawberries or raspberries. It’s an easy way to make the plate feel less heavy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the blondies airtight for up to 4 days. I usually keep them at room temperature if the kitchen isn’t too warm, and they stay chewy.
If you want that just-baked softness again, warm a square briefly in the microwave. It only needs a few seconds.
If you want them to last longer, freeze individual portions or freeze the whole slab wrapped well. Thaw in the fridge overnight or at room temperature until soft.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What kind of sprinkles work best for confetti blondies?
Jimmies-style sprinkles are the best choice here because they hold their color better and don’t bleed as much into the batter. Nonpareils can work, but expect more streaking.
How do I know when blondies are done baking?
Look for set edges and a center that still seems slightly soft. A toothpick should come out with moist crumbs, not wet batter.
Can I skip the white chocolate chips?
Yes. The blondies are great as plain confetti bars with just sprinkles. If you want a swap, chopped candy-coated chocolates are also really good.
Can I bake these in a different pan size?
An 8-inch square pan gives you the thickness shown here. If you use a 7-inch pan, the bars will be thicker and you’ll likely need an extra 2 to 4 minutes in the oven.
Why did my blondies turn out more cakey than chewy?
Usually it’s from overmixing once the flour is added, or baking a little too long. Stir just until combined, and pull them while the center still looks a bit underdone.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Confetti Blondies
INGREDIENTS
Blondie Batter
- 1 2 cup unsalted butter melted and slightly cooled
- 1 1 2 cups light brown sugar packed
- 1 large egg plus 1 large egg yolk room temperature
- 2 tsp vanilla extract
- 1 1 2 cups all purpose flour
- 1 tsp baking powder
- 1 4 tsp fine salt
- 2 tbsp milk.
Mix Ins
- 1 2 cup rainbow sprinkles plus extra for topping
- 1 2 cup white chocolate chips optional.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line an 8 inch square pan with parchment and lightly grease.
Mix Batter
- whisk melted butter and brown sugar until glossy and combined
- whisk in egg and egg yolk then vanilla until smooth
- stir in flour baking powder and salt just until no dry streaks remain then stir in milk.
Add Mix Ins And Bake
- fold in sprinkles and white chocolate chips if using
- spread batter evenly in pan and top with a pinch of extra sprinkles
- bake until edges are set and center is slightly soft and a toothpick comes out with moist crumbs 20 to 25 minutes.
Cool And Slice
- cool in pan 30 minutes then lift out and cool fully for clean cuts
- slice into 16 squares.
