Thin and Chewy Funfetti Blondies {From-Scratch}
User Reviews
4.7
Thin and Chewy Funfetti Blondies {From-Scratch}
Description
Thin and Chewy Funfetti Blondies are bars baked in a 9x13-inch pan with a batter mixing melted salted butter, granulated sugar, light brown sugar, eggs, and clear vanilla extract for a lighter color. The dry ingredients include all-purpose flour, milk powder, baking soda, salt, and rainbow sprinkles that are folded gently to maintain their shape and color. Baking at 350°F allows the edges to develop a slight golden crust while the center remains tender and chewy.
The blondies have an inviting texture with thin edges that rise slightly and a moist center, showcasing colorful sprinkles dispersed throughout for visual appeal. The use of clear vanilla extract prevents darker coloration from the brown sugar, retaining a more classic blondie look.
These blondies are ideal as a festive dessert or snack, fitting well with celebrations or casual treats. The bars can be cut into squares and served on their own or alongside milk, coffee, or tea.
Avoid mixing the batter vigorously once the dry ingredients are added to preserve the sprinkles' integrity and avoid color bleeding. If you don’t have clear vanilla extract, regular pure vanilla is a suitable alternative albeit with slightly darker batter color. Choosing the longer, thin sprinkles enhances appearance compared to tiny round nonpareils.
Ingredients
- 12 tablespoons butter melted and cooled slightly so it isn't piping hot (but don't let it solidify, salted, 1 1/2 sticks
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 egg large
- 1 tablespoon vanilla extract clear, see note
- 2 cups all-purpose flour
- ½ cup milk powder dry
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ to ¾ to ¾ cup Sprinkles rainbow (see note
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking pan and set aside (I haven't made these bars in a glass pan; if doing so, you might reduce the oven temp to 325 degrees).
- In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, granulated sugar and brown sugar together until well-combined. Add the eggs and vanilla and mix until lightly and creamy, 2-3 minutes.
- In a medium bowl, whisk together the flour, milk powder, baking soda, salt and sprinkles.
- Add the dry ingredients to the batter and stir with a wooden spoon or spatula until just combined and no dry streaks remain. Mixing with the electric mixer may break apart the sprinkles.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes until the edges pull away from the sides of the pan and they are lightly golden (the edges may rise slightly higher than the center, especially as they cool - that's ok; there's an edge-lover in just about every family or group of friends). Don't overbake! Let cool completely before cutting into squares. These keep very well for several days covered at room temperature (or chilled - yum!).
Notes
- Use clear vanilla extract to keep the blondies light in color; regular vanilla may darken the batter slightly.
- Opt for long, thin rainbow sprinkles instead of small nonpareils to maintain bright color and appearance.
- Mix the batter gently after adding dry ingredients to prevent sprinkles from bleeding color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1Bar | |
| Calories | 168kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 165mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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