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.
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.
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
- 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.
- Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.
- 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.
- 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.
- Fold in flour, baking powder, and salt until almost incorporated, then fold in sprinkles. Pour into prepared pan.
- 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.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
On my way to make these, stat!
I’ve used this recipe countless times and it’s my absolute favorite blondie. Perfect creamy, chewy, gooey texture and delicious flavor from the high butter ratio and addition of real white chocolate. Thank you so much. I love making it for various different holidays by changing the colors of the sprinkles.
Oh and I forgot to add that I do brown the butter and that puts it over the top!
So glad you enjoyed!!
I’m thinking of browning all or half of the butter. Have you ever tried that? Excited to try this recipe!
What brand of white chocolate did you use? Everything I’ve found comes in a 4oz size, not 5oz. I would really rather not have to buy two bars (only to have most of the second bar left over).
I like using white chocolate callets, like Callebaut or Valrhona, and then you can measure out exactly the amount you need. You can find them in baking supply stores or online. Though note these are NOT the same as white baking chips, which are often not real white chocolate at all.
Can I substitute regular sugar for the brown sugar or must I buy brown sugar???
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/
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!).
These look so amazing!! Funfetti makes everything more fun and delicious.
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!
These are so fun! I have never made blondies before, but I am dying to make some soon!
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?
Hmm, no, 1 cup is the correct amount of flour. Did you make any other changes or substitutions?
Funfetti is THE BEST. That is all.
Ahh, this looks so good!! And a perfect Easter treat :)
These look so fun for spring! I’m thinking I may tackle them for Easter.
Yum, these look tasty. They would look perfect in my Easter Showstopper Chocolate Basket.
I need to try these immediately! I’m not a huge brownie/blondie lover, but I do love anything Funfetti!
I love funfetti anything… I like that you added white choc to the blondies.
The center of this blondie is causing me to drool. So good!
These are so gorgeous! And your cutting skills are ON POINT.
These are so fun and cute! They look so dense and fudge-y too! Obsessed with those flat colored sprinkles.
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
WOW! These look so springy, and the photos…they’re soooo pretty!!!! Definitely need to make these little beauties for Easter this weekend!
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!
Funfetti makes me happy :)
I absolutely love these! And your tips on sprinkle science. These are definitely perfect for spring!
Sprinkles make my world go round! Definitely trying these as they sound delicious and are gorgeous!
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 :)
What?!!! This is so awesome, my niece would love these!
Love these! So festive and just in time for easter!
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.
So cute and fun. And I love the “sprinkle science”. :-)
Soooo beautiful! Love the sprinkles :)
I adore these! So cute and fun!! And I LOVE a good blondie. :)
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)
Ohhhhh man Lindsay. These have my name written all over them! Bring some with you this Friday haha!
Hhahah, if only science resulted in sweet treats indeed, I will enjoy being a scientist way more than now. These blondies are so beautiful!!
These blondies are so adorable and absolutely perfect for spring! Pinned!
These look absolutely amazing! I’d never manage to get mine looking so neat haha definitely going to give it a shot though!
These are so pretty!! Love this recipe!
These blondies are perfect for spring! I love all the sprinkles :-)
Yum, I love blondies!! Thanks for the recipe :)
These just scream spring! Love!
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 ^^;;