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).

Course Dessert

Keyword funfetti blondies

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 246kcal

Author Melissa Rose

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)

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.

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