Give your favorite soft, chewy blondies a festive spin with a handful of colorful sprinkles! These funfetti blondies are made in just 1 bowl and will brighten any day!
Give your favorite soft, chewy blondies a festive spin with a handful of colorful sprinkles! These funfetti blondies are made in just 1 bowl and will brighten any day!
Chewy Funfetti Blondies
Funfetti always puts a smile on my face. I LOVE funfetti because it’s such a simple and easy way to jazz up a vanilla recipe. Funfetti cake, funfetti rice krispie treats, funfetti cheesecake, funfetti ice cream, funfetti macarons…it’s one of the most popular flavors on the site and for a good reason. Funfetti might just be the most scrumptious, nostalgic flavor out there. So, why not jazz up your favorite blondie recipe with some sprinkles?!
What are funfetti blondies?
I like to think of blondies are brownies’ cute blonde sister. They have the same moist, chewy, fudgy brownie texture, but instead of being flavored with chocolate, they’re flavored with vanilla! Like brownies, they’re super easy to make, don’t require a mixer, and are a serious crowd pleaser!
Don’t get me wrong, brownies are the best food of all time (have you even tried our nutella brownies?!), but sometimes it’s fun to mix it up with something a little different. That’s were sprinkles come in. I know that funfetti isn’t exactly a flavor–it’s really just vanilla with sprinkles. But something about those sprinkles adds a little sumthin’ sumthin’ that you just don’t get with a plain blondie. Who cares if it’s psychological? They taste delicious!
Ingredients for funfetti blondies
You’ll only need 8 ingredients that you probably already have in your pantry and fridge to make these tasty blondies! Because this blondies recipe is so simple, we do recommend using the highest quality ingredients for the best results. The butter and vanilla extract will particularly make or break your funfetti blondies, so if there’s somewhere to spend a few extra dollars on your ingredients we recommend splurging there 🙂 Here’s what you’ll need!
Butter
Granulated Sugar
Eggs
Vanilla Extract
All Purpose Flour
Baking Powder
Salt
Rainbow Sprinkles
Tips for the best funfetti blondies
This classic recipe is one of the more basic recipes you’ll make, but these three tips will ensure the softest crumb, crackled top, and chewy bite.
Do not over mix: Under NO circumstances should you EVER over mix blondie batter. This classic blondie recipe has no frills and is super simple, so any overmixing will really show. Only mix until the batter is just mixed. This will keep the crumb tender and moist!
Use high quality vanilla and butter: Just like the cocoa in brownies can make or break the chocolate flavor, the butter and vanilla extract is super important in blondies. Make sure you’re using high quality butter and pure vanilla extract for the best results.
Do not over bake: Repeat after me, “An over baked blondie, is a sad, dry blondie.” The blondies should still be under baked in the middle when you take them out of the oven! They will continue to bake as the cool, leaving you with the perfectly baked, soft treat.
How to jazz up your funfetti blondies?
Blondies are the perfect blank canvas for all the yummy add ins and toppings! Feel free to get creative, but we have a few suggestions if you’re looking for some inspiration!
Stir in white chocolate chips: White chocolate pairs perfectly with these sweet funfetti blondies. I like to stir in some high quality white chocolate chips or melt some and drizzle on top.
Drizzle with a homemade glaze: A little drizzle of glaze adds a fun sweetness to every bite and will also give your blondies a fancier presentation.
Top with homemade buttercream: Frosting is never a bad idea. These funfetti blondies taste delicious with vanilla butter cream or cream cheese frosting. Of course, you should top your frosting with more sprinkles 🙂
Make an ice cream sundae: Serve these blondies warm with a scoop of vanilla ice cream and homemade caramel sauce for the ultimate decadent treat.
These festive funfetti blondies are soft, buttery, perfectly chewy, and LOADED with colorful rainbow sprinkles. Made in just one bowl, these funfetti blondies a
These festive funfetti blondies are soft, buttery, perfectly chewy, and LOADED with colorful rainbow sprinkles. Made in just one bowl, these funfetti blondies a
Preheat the oven to 350°F. Line an 8 x 8 pan with parchment paper and set aside.
In a large mixing bowl whisk together the melted butter and sugar. Add the eggs, egg yolk, and vanilla extract and mix well.
In a separate bowl stir together the baking powder, salt, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Fold in the sprinkles. Do not over mix.
Pour the batter into your prepared pan, spreading into an even layer.
Bake for 30 minutes or until the blondies are golden brown, set on the edges and have puffed up. The middle will still be undercooked, but they will continue to cook as they cool!
Once the blondies are cool, cut into 9 squares for big blondies, or 16 squares for smaller portions and enjoy!
These were so delicious! Mine were much flatter though, does that mean I over stirred them? Also, how do you store these? The first day they were perfect but the second day they were hard as a brick. I’m still new to baking!
Hi Claire! If they were too hard the next day they were probably over baked! Next time, try taking them out a few minutes earlier when they’re still a little gooey in the middle!
Leave a comment and rate this recipe!
can I use 9 x 9 instead of 8 x 8?
Absolutely–just double the recipe!
would i have to change the bake time for an 8×8 pan?
★★★★★
I have made these a few times for different social events, and they’re always a big hit
★★★★★
I used red, white and blue sprinkles and made these for the 4th of July and they were a hit!!
★★★★★
These were so delicious! Mine were much flatter though, does that mean I over stirred them? Also, how do you store these? The first day they were perfect but the second day they were hard as a brick. I’m still new to baking!
Hi Claire! If they were too hard the next day they were probably over baked! Next time, try taking them out a few minutes earlier when they’re still a little gooey in the middle!