Spring Funfetti Blondies (Printable version)

Buttery blondies loaded with rainbow sprinkles and white chocolate chips. A cheerful spring dessert ready in under an hour.

# What you'll need:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon salt

04 - 1/2 cup unsalted butter, melted and slightly cooled

05 - 1 cup light brown sugar, packed

06 - 1 large egg

07 - 1 large egg yolk

08 - 2 teaspoons pure vanilla extract

09 - 1/2 cup white chocolate chips (optional)

10 - 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

03 - In a large bowl, whisk the melted butter and brown sugar until smooth and glossy.

04 - Add the egg, egg yolk, and vanilla extract. Whisk until fully incorporated.

05 - Gently fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.

06 - Fold in the white chocolate chips (if using) and most of the sprinkles, reserving a tablespoon for the top.

07 - Spread the batter evenly into the prepared pan. Sprinkle remaining sprinkles over the top.

08 - Bake for 23–26 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

09 - Let cool completely in the pan on a wire rack. Lift out using the parchment overhang, cut into 16 squares, and serve.

01 -

These blondies strike that perfect balance between fudgy and cakey without any fancy techniques
The sprinkles create little pockets of joy throughout every single bite

02 -

Underbaking slightly is better than overbaking because they continue cooking in the pan
Jimmies are the only sprinkles that hold their shape in the oven

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