I made these entirely for the sprinkles.
I was inspired by a picture I saw on Pinterest of “cake batter blondies” made from Pillsbury Funfetti cake mix. The recipe looked quick, easy, and delicious. I debated testing it.
I came to my senses. Boxed cake mix has no place in a blondie. It doesn’t jive at all with the true flavor or character of the cookie bar. Blondies shouldn’t be cakey or oily or even gooey. They should be dense and chewy. They should be almost unbearably buttery and intense in their caramel flavor.
And that’s exactly what these are. Traditional blondies made prettier and more festive. I’d suggest them for a birthday party, or any celebration, really. Try adding a variety of colors of sprinkles depending on the holiday.
If you love the rich brown sugar dough in a chocolate chip cookie (minus the semi-sweet chocolate), you’ll love these.
You might even buy more sprinkles just to make them again.
Rainbow Sprinkles Blondies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
2 teaspoons vanilla extract
1/2 cup thick rainbow sprinkles (any variety you like)
Preheat the oven to 350 degrees F. Line an 8×8” pan with foil and coat with nonstick cooking spray; set aside.
Whisk flour, baking powder, and salt together in a medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
Fold flour mixture into wet ingredients and mix until just combined.
Fold in the sprinkles. Turn batter into prepared pan, smoothing top with rubber spatula.
Bake 25-30 minutes, until top is shiny, beginning to turn golden, and cracking around the edges. Cool completely on a wire rack. Once cool, remove from pan and cut into 12 squares.
Nutrition Information for 1 Blondie (1/12th of Entire Pan): Calories 305, Total Fat 13.8 g, Total Carbohydrate 52.6 g, Dietary Fiber 0.8 g, Sugars 39.0 g, Protein 3.1 g