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.
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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
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).
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Ingredients
- 1 cup unsalted butter (not margarine) you will be melting this
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons salt If using unsalted butter, don't skip the salt!
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 2 ½ cups all-purpose flour
- 1 cup white chocolate chips (+ more for topping) I highly recommend Ghiradelli or other higher quality brand
- ½ cup rainbow sprinkles (+ more for topping)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.
- Warm the unsalted butter (1 cup, i.e. 2 sticks) 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 light brown sugar (1 cup) and granulated sugar (1 cup). Stir until combined. (I recommend mixing this by hand rather than a mixer.)
- Stir in eggs (2 large) and vanilla extract (1 tablespoon), followed by the baking powder (1 teaspoon) and salt (1 ½ teaspoons).
- Mix in cornstarch (1 tablespoon) and all-purpose flour (2 ½ cups), followed by the white chocolate chips (1 cup) and rainbow sprinkles (½ cup). 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.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
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!).
Nutrition
Calories: 246kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Mary Rollins says
I help my granddaughter make this for her birthday. I think it came out pretty good. We had fun making it.
Melissa says
Thank you so much for leaving a review, Mary!
Analeigh S says
Me and my Grandmother made this for Boxing Day and it was a big hit
Melissa says
I'm so happy the funfetti blondies were a hit, Analeigh! Thanks so much for leaving a review!