Rainbow Sprinkles Blondies


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.

But then.


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

If you love the rich brown sugar dough in a chocolate chip cookie (minus the semi-sweet chocolate), you'll love these.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: blondies recipe, rainbow sprinkle blondies, rainbow sprinkle cookies
Servings: 12 servings
Calories: 305kcal


  • 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 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup thick rainbow sprinkles any variety you like


  • Preheat the oven to 350 degrees Line an 8x8” 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.


Calories: 305kcal | Carbohydrates: 52.6g | Protein: 3.1g | Fat: 13.8g | Fiber: 0.8g | Sugar: 39g


46 thoughts on “Rainbow Sprinkles Blondies

  1. Misti

    These sound amazing! A question, though… I don’t see the “white chocolate” on the ingredient list. How much is needed? Thanks! I can’t wait to make them!

    1. admin

      Hey Misti,
      Thanks! Sorry for the error- the white chocolate was an ingredient I was toying with including (from a previous experiment), but decided to do without. I edited the recipe above :)

  2. Diane @ Vintage Zest

    Those sprinkles are adorable! Where did you get them? I’ve only ever seen the long pill-shaped ones in my store.

    Also, I didn’t think there was white chocolate included in the recipe. Maybe from a previous iteration of the recipe?

    1. admin

      Thank you, Diane! I did mistakenly type white chocolate in the recipe, but I’ve now edited it. I need to proofread!

  3. Cadi

    I love anything that has sprinkles! And these sound so much more sophisticated than funfetti {though I am an admitted and proud friend to funfetti}.

    Next time try browning the butter rather than just melting it. To. Die. For. And so amazingly rich… there are no words. I have a hard time making regular ones after being introduced to the brown butter version. They are just that good.

  4. Heather @ SugarDish(Me)

    What kind of sprinkles did you use here? My sister/funfetti-everything-addict would go crazy for these! But your sprinkles are all thick and colorful and almost chip-ey!! I completely agree on the composition of a blondie. Dense and caramelly all the way.

  5. Lisa

    Oh these look amazing (not helping my hunger right now!).. at first glance i thought you gave the nutrition info for the whole pan (probably more realistic than 1/12th :) )

  6. Cinnamon Vogue

    At the risk of being banished from your blog, I must say I don’t approve of Sprinkles. It has all that bad coloring. In fact in Europe Red#40 is banned. I say this because I also work with kids and I know first hand what it does to them. Andie as an opinion maker with a great following especially related to weight loss and health I think you can change behavior and offer suggestions on getting alternative types of sprinkles that are healthy. Get the facts on this site – http://www.foodfacts.com/NutritionFacts/Dessert-Foods/Mr-Sprinkles-Rainbow-Sprinkles–oz/6326

    1. admin

      CV, as always, I really respect how well-intentioned your comment is and how much you care about food and health. Thank you for adding such thoughtful responses to the blog, and for challenging me. That said, I’m sorry if I’ve let you down nutritionally.

      I do have to tell you, though: I still like sprinkles quite a bit. And I probably always will. Out of all the solidly good foods I eat, there are a handful that are truly just fun and non-nutritious. I need them for my peace of mind, and to maintain the really delicate balance that I try to strike between happy and healthy. It keeps me sane and non-bingeing.
      And while I do try to promote a whole/real foods lifestyle here, I’d much rather people take away the concepts of moderation and balance from my blog than anything else.


  7. Cassie @redletterDaye

    I, too, saw the funfetti blondies all over pinterest and the blogosphere, and made them this weekend for Sunday Funday football playoffs.. They were a hit, but these seem so simple, and I usually prefer things from scratch, too. While I do believe in clean eating, and real foods, and healthier alternatives at times, I don’t have a problem making exceptions for deliciously, sugary, not good for you foods when the occasion calls for it. Through trial and error, 9/10 healthy baked goods just aren’t the same. Everything in moderation, even sprinkles. (and maybe diet coke). I’ll let you know how they compare. :)

    1. admin

      Cassie, I hear you and I really do agree. I don’t mean to demonize cake mix, or to make it seem like anyone who uses it is cheating at baking; I just personally don’t want cake mix in my blondies. However, those pics on Pinterest did look incredibly delicious, so I might have reconsidered if I had been at your Football get together :)

      You’re right: all things in moderation is the key to a healthy, fulfilling life. Amen.


  8. Holly

    How did you know that tomorrow is my birthday? This looks like a perfect birthday treat!
    Thanks for the link to the sprinkles. I have a giant cupcake pan, and now I have giant sprinkles to go on top. I agree with you about moderation. I will eat my sprinkles, though I have given up my dearly beloved diet coke…how much junk should a person sneak in on her birthday?

    1. admin

      Happy almost-birthday!! Mine is on Friday! And you should absolutely allow all the treats you want on your birthday :)


  9. Rocio

    I really love that you balance everything in your diet. I’m still unable to find a balance in my diet. I’m working on my will power still. It’s really hard for me to say no or stop at a certain point, do you think excercise helps you with this?

  10. danielle

    we passed on the sprinkles, if the batter is any indicator as to how delish these will be, we are in trouble!! yum! another winner, andrea!

  11. Reanna

    My boyfriend’s birthday is in March. He LOVES sprinkles and I hate traditional birthday cake. I have never baked anything from scatch before (I even use pancake mix) but I might have to give it a try.

  12. Stephanie

    In the oven right now as we speak! I didn’t have thick sprinkles so I used a combination of regular ol’ nonparrels and butterscotch chips. I hope they still come out good!

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  14. Shan

    I made these for my boothang for valentine’s day. I browned the butter first and added about ¾ cup of white chocolate chips. Of course I tried a sliver (or three) after cutting them……amazing! So decadent!

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  16. Sophie

    Has anyone tried this recipe? I have been searching for a blondie recipe that isn’t too sweet. Don’t get me wrong I like sweet desserts but I’ve tried one to many blondies that taste like I have bitten straight a cop of sugar.

  17. lili

    This recipe is *nearly* identical to Cook’s Illustrated blondie recipe (base ingredients + process), minus the chocolate chips and plus your sprinkles. Glad to hear their recipe can work in an 8×8 pan. I like the idea of higher blondies.

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