These soft, thick, and chewy funfetti blondies can be made in one bowl...no mixer required! Filled with rainbow sprinkles and white chocolate chips, these sweet & salty bars are always a crowd favorite.
Why I love these funfetti blondies:
- Thick & chewy: These are everything you want from a cookie bar; thick, soft, chewy, and packed with a sweet & salty flavor!
- One bowl, no mixer required! Because we're using melted butter, no mixer is required to make these funfetti blondies! If you do use a mixer, be sure to only mix until the ingredients are incorporated; overmixing will result in a more cake-like texture.
- Made in 9x13 pan: After developing my chewy funfetti cookie cake, I knew I needed to try them thicker in a 9x13 pan! These would even be perfect to make as a rectangle cake by piping a border of the frosting from my cookie cake recipe!
Ingredient Notes & Tips
- Use a higher-quality white chocolate chip: While I use generic chips all the time, white chocolate chips are one that I don't like to cut corners on. The generic ones often taste waxy and artificial, which will affect the overall flavor of your cookie (trust me, I tried it and it was not good). I use Ghiradelli or Nestle white chocolate chips, which both have a good flavor.
- Sprinkles: Jimmies sprinkles work best; avoid anything with pearls as they will bleed and be too crunchy. Also, test out the flavor and only use sprinkles that you like the taste of. Some sprinkles have a fake, bad flavor and will ruin the flavor of the cookie.
- Don't overbake: The trick to a soft, chewy texture is to only bake until the edges are lightly brown. You also want to allow the bars to fully cool before slicing (they can look doughy when warm).
- Mix by hand: Because this uses melted butter, you don't need a high-powered mixer. The trick to a chewy texture is to just mix the ingredients until incorporated!
Thick & Chewy Funfetti Blondies
Makes: 24
These soft, thick, and chewy funfetti blondies can be made in one bowl...no mixer required! Filled with rainbow sprinkles and white chocolate chips, these sweet & salty bars are always a crowd-favorite.* If viewing on TikTok, be sure to click to the blog post for accurate baking instructions (this app preview doesn't always pull in the correct baking time).
Ingredients
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Instructions
- Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.
- Warm the 1 cup unsalted butter (not margarine), i.e. 2 sticks[/adjustable] in a microwave-safe bowl or saucepan until it's just melted. If steaming, allow to cool for a few minutes before proceeding.
- In a large mixing bowl, combine the unsalted butter with the 1 cup light brown sugar and 1 cup granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)
- Stir in 2 large eggs and 1 tablespoon vanilla extract, followed by the 1 teaspoon baking powder and 1 ½ teaspoons salt.
- Mix in 1 tablespoon cornstarch and 2 ½ cups all-purpose flour, followed by the 1 cup white chocolate chips and ½ cup rainbow sprinkles. Mix the dough until well-combined. This is a "wetter" dough but if it is runny, let it sit and firm up for a few minutes (or add 1-2 tablespoons more flour).
- Grease and line a 9x13 light-metal pan with parchment paper. Spread dough into an even layer in pan. If desired, press some extra sprinkles on top for added presentation.
- Bake for 28-32 minutes at 350℉, or until edges are slightly golden brown. The center may look slightly underbaked but the residual heat from the pan will continue to bake the bars even after you take it out of the oven.
- Cool completely before slicing into 12-24 squares.
Notes from Melissa
White Chocolate Chips: While I use generic chips all the time, white chocolate chips are one that I don't like to cut corners on. The generic ones often taste waxy and artificial, which will affect the overall flavor of you cookie (trust me, I tried it and it was not good). I use Ghiradelli white chocolate chips, which are well worth the extra dollar!
Sprinkles: Jimmies sprinkles work best; avoid anything with pearls as they will bleed and be too crunchy. Also, test out the flavor and only use sprinkles that you like the taste of. Some sprinkles have a fake, bad flavor and will ruin the flavor of the cookie (they might be fine for topping in small amounts but not to put in the dough!).
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Seriously amazing!! Love when the cookbook picture matches what you actually make!
This was a quick hit for my daughter's birthday treat. Low fuss and no mess for this summer heat. I made a batch in no time flat for her to take to practice and celebrate with the team.
I don't know if we've ever made a "blondie" recipe before but this one totally won us over! Every recipe we've made from Melissa has been an absolute winner! This one was no exception. My 14 year old made these and we couldn't get enough of them!