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White Chocolate Funfetti Blondies

White Chocolate Funfetti Blondies from @loveandoliveoil

If springtime doesn’t make you want to run outside, dig in the dirt, and dye your hair blonde, I don’t know what will. Ok, maybe not that last part (I’m quite content with my dark chocolate tresses, thank you) but the warmer weather is enough to make me set aside my usual brunette confections for their golden counterparts.

These would make a perfect Easter treat, with their sunny dispositions and pastel rainbow flecks. Proof perhaps that blondes, at least the dessert kind, really do have more fun.

White Chocolate Funfetti Blondies from @loveandoliveoil

The blondie base is the same one I used in the Cookie Dough Lover’s Cookbook… minus the white chocolate macadamia cookie dough part, of course. While the recipe uses white chocolate as the base, the flavor isn’t overly white chocolatey. I’d describe it as somewhere between a chocolate chip cookie and a yellow cake. They are sweet and buttery with an almost gooey texture inside, and a crispy paper-thin top crust, exactly like you’d expect from a fudgy chocolate brownie. Just in reverse.

White Chocolate Funfetti Blondies from @loveandoliveoil

But let’s talk sprinkles. You could use jimmies if that’s all you have, however I’ve found that quins or confetti sprinkles come out more vibrant and with less color bleed. But whatever you do, don’t use nonpareils – they are about as colorfast as a leaky ink pen and will turn your batter an unappetizing shade of murky gray.

It’s sprinkle science, just plain fact.

If only all science resulted in sweet treats like these, instead of explosions and tedious equations, I may very well have been a scientist.

White Chocolate Funfetti Blondies

Yield: 16 bars

Cook Time: 45 minutes

Total Time: 4 hours

Ingredients:

  • 1/2 cup unsalted butter
  • 5 ounces good quality white chocolate, shaved or finely chopped*
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup confetti quin sprinkles

*Good quality white chocolate will have cocoa butter listed as one of the first ingredients. Stay away from white baking chips, which legally can't be called white chocolate as they are made from partially hydrogenated oils instead of cocoa butter. They won't work in this recipe.

Directions:

  1. Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.
  2. Melt butter in a large, microwave-safe bowl. Add white chocolate; the residual heat from the melted butter should be enough to melt the chocolate. If necessary, microwave on medium power in 10 second intervals, stirring until completely melted and smooth.
  3. Stir in sugar and brown sugar. The mixture may appear to separate a bit at this point which is normal. Whisk in eggs and vanilla until smooth.
  4. Fold in flour, baking powder, and salt until almost incorporated, then fold in sprinkles. Pour into prepared pan.
  5. Bake for about 30 minutes or until top is set and lightly crackled and edges are golden brown. A toothpick inserted near the center should come out cleanly with only a few moist crumbs attached. Place pan on a wire rack and let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. Lift out blondies using edges of parchment paper as handles and cut into 16 even squares. Blondies will keep in an airtight container for up to 3 days, or refrigerated for up to a week.

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40 CommentsLeave a Comment →

  1. 1
    Posted On April 14, 2014 at 5:18 am

    What a coincidence! I was just thinking yesterday to make some blondies this weekend. These look absolutely delicious! Also, after your description I think I’ve never had good quality white chocolate before… hahaha ^^;;

    Reply

  2. 2
    Posted On April 14, 2014 at 5:30 am

    These just scream spring! Love!

    Reply

  3. 3
    Posted On April 14, 2014 at 5:56 am

    Yum, I love blondies!! Thanks for the recipe :) 

    Reply

  4. 4
    Posted On April 14, 2014 at 6:40 am

    These blondies are perfect for spring! I love all the sprinkles :-)

    Reply

  5. 5
    Posted On April 14, 2014 at 6:50 am

    These are so pretty!! Love this recipe!

    Reply

  6. 6
    Posted On April 14, 2014 at 6:57 am

    These look absolutely amazing! I’d never manage to get mine looking so neat haha definitely going to give it a shot though!
    Bea x

    Reply

  7. 7
    Posted On April 14, 2014 at 7:30 am

    These blondies are so adorable and absolutely perfect for spring!  Pinned!

    Reply

  8. 8
    Posted On April 14, 2014 at 7:31 am

    Hhahah, if only science resulted in sweet treats indeed, I will enjoy being a scientist way more than now. These blondies are so beautiful!!

    Reply

  9. 9
    Posted On April 14, 2014 at 7:54 am

    Ohhhhh man Lindsay. These have my name written all over them! Bring some with you this Friday haha! 

    Reply

  10. 10
    Posted On April 14, 2014 at 8:18 am

    Gahh! SO ADORABLE. I do love me a blondie and the only thing that could make them better is sprinkles! Blondies obviously have more fun (I, too, love my brown locks, but admittedly, warm weather always makes me want dye my hair blonde but then I remember that big hair + bleach = untameable mess)

    Reply

  11. 11
    Posted On April 14, 2014 at 8:58 am

    I adore these!  So cute and fun!!  And I LOVE a good blondie.  :)

    Reply

  12. 12
    Posted On April 14, 2014 at 9:00 am

    Soooo beautiful!  Love the sprinkles :)

    Reply

  13. 13
    Posted On April 14, 2014 at 9:00 am

    So cute and fun. And I love the “sprinkle science”. :-)

    Reply

  14. 14
    Posted On April 14, 2014 at 9:01 am

    It is sprinkle science! I have a hard time finding sprinkles that do not bleed and have noticed that the nonpariels are the worst by far. Jimmies are not much better. I will have to try the confetti ones.

    Reply

  15. 15
    Posted On April 14, 2014 at 10:47 am

    Love these!  So festive and just in time for easter!

    Reply

  16. 16
    Posted On April 14, 2014 at 11:36 am

    What?!!!  This is so awesome, my niece would love these!

    Reply

  17. 17
    Posted On April 14, 2014 at 12:02 pm

    Sprinkle Science was my major in college…they didn’t know that, which is probably why my grades slipped so badly, but I was totally rocking at it!
    Somewhere between a chocolate chip cookie and yellow cake is exactly where I need to be right now :)

    Reply

  18. 18
    Posted On April 14, 2014 at 12:34 pm

    Sprinkles make my world go round! Definitely trying these as they sound delicious and are gorgeous!

    Reply

  19. 19
    Posted On April 14, 2014 at 12:59 pm

    I absolutely love these! And your tips on sprinkle science. These are definitely perfect for spring!

    Reply

  20. 20
    Posted On April 14, 2014 at 1:32 pm

    Funfetti makes me happy :)

    Reply

  21. 21
    Posted On April 14, 2014 at 1:44 pm

    I made white chocolate funfetti blondies like a year ago and this is how I wanted my images to turn out…but…not even close. LOL Your images are gorgeous and I love the sprinkles, the funfetti factor! The white chocolate…mmm, the whole thing is just…so light, bright, cheery. Love it!

    Reply

  22. 22
    Posted On April 14, 2014 at 1:55 pm

    WOW! These look so springy, and the photos…they’re soooo pretty!!!! Definitely need to make these little beauties for Easter this weekend!

    Reply

  23. 23
    Posted On April 14, 2014 at 3:43 pm

    you win at cutting things girrrrl!!  (and only a fellow foodie would realize that’s actually a compliment, and not the laziest comment ever)!  ;) lol

    Reply

  24. 24
    Posted On April 14, 2014 at 6:03 pm

    These are so fun and cute! They look so dense and fudge-y too! Obsessed with those flat colored sprinkles. 

    Reply

  25. 25
    Posted On April 15, 2014 at 12:27 am

    These are so gorgeous! And your cutting skills are ON POINT.

    Reply

  26. 26
    Posted On April 15, 2014 at 7:02 am

    The center of this blondie is causing me to drool. So good!

    Reply

  27. 27
    Posted On April 15, 2014 at 10:41 am

    I love funfetti anything… I like that you added white choc to the blondies.

    Reply

  28. 28
    Posted On April 15, 2014 at 10:57 am

    I need to try these immediately! I’m not a huge brownie/blondie lover, but I do love anything Funfetti!

    Reply

  29. 29
    Posted On April 15, 2014 at 11:36 am

    Yum, these look tasty. They would look perfect in my Easter Showstopper Chocolate Basket.

    Reply

  30. 30
    Posted On April 15, 2014 at 1:57 pm

    These look so fun for spring! I’m thinking I may tackle them for Easter.

    Reply

  31. 31
    Posted On April 15, 2014 at 5:09 pm

    Ahh, this looks so good!! And a perfect Easter treat :)

    Reply

  32. 32
    Posted On April 15, 2014 at 9:15 pm

    Funfetti is THE BEST. That is all.

    Reply

  33. 33
    Katherine
    Posted On April 22, 2014 at 10:11 am

    Hi – I just made these and despite cooking for almost twice as long as recommended – and then putting back in the oven for a little longer – they are really really gooey, almost like batter in the centre. Maybe the amount of flour needs checking?

    Reply

    • Posted On April 22, 2014 at 3:16 pm

      Hmm, no, 1 cup is the correct amount of flour. Did you make any other changes or substitutions?

  34. 34
    Posted On April 24, 2014 at 4:54 pm

    These are so fun! I have never made blondies before, but I am dying to make some soon!

    Reply

  35. 35
    Trisha
    Posted On April 27, 2014 at 4:55 pm

    I’m so glad you made the distinction between white chocolate and white chips. There is a big difference in taste and quality. So many recipes call for “white chocolate,” but the blogger actually uses white chips. I always look for cocoa butter as a main ingredient. These look divine and I will be making them this week for company. Thanks!

    Reply

  36. 36
    Posted On April 29, 2014 at 7:05 pm

    These look so amazing!! Funfetti makes everything more fun and delicious.

    Reply

  37. 37
    Posted On June 14, 2014 at 2:58 pm

    I baked these this morning for a BBQ I’m attending this evening, they are chilling right now and they look AMAZING and smell fantastic. Also how easy were they? Seriously 5 minutes of work (and less work means less cleanup!).

    Reply

  38. 38
    Jessica
    Posted On August 10, 2014 at 12:36 pm

    Can I substitute regular sugar for the brown sugar or must I buy brown sugar???

    Reply

    • Posted On August 10, 2014 at 1:59 pm

      I have not tried it with all granulated sugar; I’d guess it’d come out more like a sugar cookie and less like a blondie, lacking a lot of the same rich vanilla flavor. If you have molasses on hand, you can make your own brown sugar in a pinch: http://joythebaker.com/2010/08/how-to-make-brown-sugar/

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