Funfetti baked goods never fail to put a smile on my face when I see them. Also known as “confetti” desserts, these baked goods have rainbow sprinkles stirred into the batter to give them a colorful, festive look. I keep a bottle or two of rainbow sprinkles in my pantry just for making these types of goodies, though most people are more familiar with box mix versions of the cake, rather than homemade. These Funfetti Blondies are an easy to make bar cookie that is loaded with color and perfect for both special occasions and ordinary afternoons when you need a little pick-me-up.
The blondies have a base that is similar to the dough for sugar cookies, with a bit more egg added in to ensure that the blondies remain tender and chewy in the center, just like a more traditional brownie. The batter is flavored with vanilla extract and studded with white chocolate chips. White chocolate typically has a rich dairy and vanilla flavor to it, which really pops in the vanilla batter when you bite into a piece. The white chocolate – and I always recommend using high quality white chocolate, made with real cocoa butter and not vegetable oils – also creates a neat color contrast with the bright confetti sprinkles in the bars.
You can stir any kind of sprinkles into this batter, but I highly recommend using rainbow “jimmies” over other types of sprinkles. The oblong jimmies hold their color better than other types of sprinkles, so they won’t discolor the batter as you fold them in. They will also sort of melt into the batter as the blondies bake, leaving you with color but without much additional texture. The bars are moist and will keep well for several days after baking if stored in an airtight container. The bars also freeze well, if you are tempted to keep a few on hand for later snacking.
1/2 cup butter, room temperature
1 cup sugar sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
2 tbsp rainbow sprinkles
Preheat oven to 350F. Line an 8 or 9-inch square pan with aluminum foil and lightly grease.
In a large bowl, cream together butter and sugar until light and creamy. Beat in egg, egg yolk and vanilla extract until batter is smooth.
In a medium bowl, whisk together flour, baking soda and salt. Gradually blend dry ingredients into egg mixture, mixing until no streaks of flour remain. Fold in white chocolate chips and sprinkles. Batter will be quite thick.
Pour batter into prepared pan and spread into an even layer.
Bake for 28-30 minutes (an 8-inch square pan will need 33-35 minutes), until blondies are lightly browned at the edges and a toothpick inserted into the center comes out clean.
Cool in the pan, then lift the foil to remove the bars and cut them into squares.
Makes 20 bars.