Funfetti Brownies are my go-to when I want a chewy vanilla bar that eats like a brownie, just without the cocoa. They’re buttery, sweet, and studded with rainbow sprinkles for that classic funfetti look.
The texture is what makes these stand out for me: fudgy in the center with a firm, chewy edge, kind of like a blondie but a little more brownie-ish. I also like the tiny hit of almond extract (optional), because it gives a “birthday cake” flavor without being too much.
I bake these for cookie trays, casual get-togethers, and whenever I need a 9-inch pan dessert that slices neatly. They’re easy to stack and share, and they hold up really well on a platter.
Why You’ll Love This Recipe
Soft and Chewy: These bake up like vanilla brownie bars, with a tender center and chewy edges that slice cleanly.
Real Funfetti Flavor: Vanilla plus a little almond (if you use it) gives that classic birthday cake taste I always want in sprinkle bars.
One Bowl Friendly: No mixer needed, and the batter comes together fast, which makes this an easy “I need dessert” recipe.
Sprinkles That Stay Bright: Using jimmies keeps the colors from bleeding too much, so the bars look as good as they taste.
Easy to Customize: Keep them simple with sprinkles, or add white chocolate chips for a sweeter, richer bite.
Ingredients You’ll Need
Batter
- Unsalted butter: Melted butter keeps this quick and gives the bars that dense, chewy texture. Let it cool a bit so it doesn’t shock the eggs.
- Granulated sugar: This is what gives you that glossy, brownie-style top and the classic chewy bite. You can swap in a little light brown sugar if you want a more caramel note.
- Eggs: Room temperature is nice here since they blend in smoothly. They help the bars set up without turning cakey.
- Vanilla extract: Don’t skimp—this is the main flavor. I use pure vanilla, but regular extract works fine.
- Almond extract (optional): This is the “birthday cake” boost. A little goes a long way, so keep it light.
- All-purpose flour: I use regular flour here. The key is not overmixing once it goes in.
- Baking powder: Just enough lift so the middle isn’t heavy, but still stays brownie-like.
- Fine salt: Don’t skip it. It keeps the sweetness in check and makes the vanilla taste more like vanilla.
- Rainbow sprinkles (jimmies): Jimmies are best for color control and texture. Nonpareils can bleed and make the batter look muddy.
Mix-ins
- White chocolate chips (optional): These melt into little creamy pockets and make the bars sweeter. If you like a more classic funfetti bar, you can leave them out.
- Extra sprinkles: I like a sprinkle-heavy top so you can tell what they are at a glance. It also adds a little crunch.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Prepare the pan: Line a 9-inch square pan with parchment paper, leaving an overhang, then lightly grease it.
- Whisk butter and sugar: In a large bowl, whisk the melted, cooled butter and sugar until smooth and glossy.
- Add the eggs: Whisk in the eggs one at a time until fully combined.
- Add the extracts: Whisk in the vanilla, then whisk in the almond extract if you’re using it.
- Add the dry ingredients: Fold in the flour, baking powder, and salt just until you no longer see dry flour.
- Add the mix-ins: Fold in the rainbow sprinkles and white chocolate chips (if using) until evenly mixed.
- Spread the batter: Scrape the batter into the prepared pan and spread it out evenly, then add extra sprinkles on top.
- Bake: Bake for 22 to 28 minutes, until the edges are set and the center is just set with a few moist crumbs.
- Cool and slice: Cool completely in the pan, lift out using the parchment, and slice into 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, not nonpareils. Jimmies hold their color better in the batter. Nonpareils tend to bleed fast and can tint the bars.
Stop mixing as soon as the flour disappears. Overmixing after the flour goes in makes these more bready and less chewy. I fold with a spatula and keep it quick.
Pull them when the center is just set. If you wait until the middle looks totally firm, they’ll eat more like cake. A few moist crumbs on a tester is what you want.
Use the bake time to control texture. The lower end of the range gives a fudgier bar, and the higher end gives a firmer chew. Both are good—just different.
Try a little brown sugar if you want. Swapping some of the granulated sugar for light brown sugar adds a mild caramel note. I keep it to about half the sugar so it still tastes like funfetti.
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 nice if you added white chocolate chips.
- Ice cream: Serve a square with vanilla ice cream on the side. If you want to be extra, a little caramel sauce is good too.
- Fruit: Strawberries or raspberries are nice here, especially if you want something fresh on the plate. I usually just pile them next to the bars.
- Coffee or espresso: These are really good with coffee, especially if you went heavier on the bake time for a chewier edge. A latte works well too.
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 bars airtight at room temperature for up to 4 days. I like to keep parchment between layers so the tops don’t get sticky.
If you want to make them ahead, bake and cool the bars completely, then slice and store. They’re actually easier to cut cleanly the next day.
For longer storage, freeze the bars (whole slab or individual squares) for up to 2 months. Thaw at room temperature for a couple of hours, or in the fridge overnight.
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 Funfetti Brownies?
I stick with rainbow jimmies. They hold their shape better and don’t bleed as much color into the batter.
How do I know when they’re done baking?
Look for set edges and a center that’s just set. A toothpick should come out with a few moist crumbs, not wet batter.
Can I skip the almond extract?
Yes. The bars still taste great with vanilla alone, and they’ll read more like a vanilla blondie with sprinkles.
Can I use brown sugar instead of granulated sugar?
You can swap up to about half of the sugar with light brown sugar. The bars will taste a little more caramel-y and the texture can be slightly softer.
Do these freeze well?
They do. I like freezing them as individual squares so you can grab one or two at a time, then thaw at room temperature.
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
Funfetti Brownies
INGREDIENTS
Batter
- 1 cup unsalted butter melted and cooled
- 1 1 2 cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 4 tsp almond extract optional
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 2 tsp fine salt
- 1 2 cup rainbow sprinkles jimmies.
Mix ins
- 1 2 cup white chocolate chips optional
- extra sprinkles for topping.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- Line a 9 inch square pan with parchment paper leaving overhang and lightly grease.
Mix and bake
- Whisk melted butter and sugar until smooth and glossy
- Whisk in eggs one at a time then whisk in vanilla and optional almond extract
- Fold in flour baking powder and salt just until combined
- Fold in sprinkles and optional white chocolate chips
- Spread batter evenly in pan and add extra sprinkles on top
- Bake until edges are set and center is just set with a few moist crumbs 22 to 28 minutes
- Cool completely in pan then lift out and slice into squares.
