Confetti Blondies
Soft and chewy vanilla blondies loaded with rainbow sprinkles for a funfetti style bar cookie
PRINT PINServings 16
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.
Notes
1. Use jimmies style sprinkles to reduce color bleeding 2. do not overmix after adding flour for a tender chewy texture 3. swap white chocolate chips for chopped candy coated chocolates or omit for classic confetti blondies 4. for thicker bars use a 7 inch pan and add 2 to 4 minutes bake time 5. store airtight up to 4 days or freeze up to 2 months
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g