Get ready to indulge in a delightful treat that’s as vibrant as it is delicious! These Thin and Chewy Funfetti Blondies from Scratch are the perfect way to brighten any day, whether it’s a special occasion or just a sweet craving. With a buttery base, a hint of vanilla, and a burst of colorful sprinkles, each bite is a celebration of flavor and fun. Best of all, this easy-to-follow recipe ensures that you’ll have a batch ready in just 40 minutes! So, grab your mixing bowl and prepare to create a dessert that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let cool for 2-3 minutes to prevent scrambling the sugar.
- Whisk in brown sugar and granulated sugar until fully combined and smooth. The mixture should look glossy and well-incorporated.
- Add vanilla extract and mix thoroughly. Allow the mixture to cool for an additional 5 minutes to prevent potential egg curdling if you were to add eggs (though this recipe doesn't include eggs).
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- Gradually fold the dry ingredients into the butter-sugar mixture, stirring gently until just combined. Do not overmix.
- Gently fold in 1/4 cup of rainbow sprinkles, reserving the remaining 1/4 cup for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining rainbow sprinkles across the top.
- Bake in the preheated oven for 22-25 minutes. The edges should be lightly golden, and a toothpick inserted in the center should come out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the blondies out and cut into 16 even squares.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Measure Ingredients Accurately: For the best results, make sure to measure your ingredients accurately, especially the flour. Too much flour can lead to dry blondies, while too little can make them too gooey.
- Melt Butter Slowly: When melting the butter, do it over low heat to avoid burning. Allow it to cool slightly before mixing in the sugars to ensure a smooth, glossy texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tougher blondies, so be gentle!
- Check for Doneness: Keep an eye on your blondies as they bake. They should be lightly golden around the edges, and a toothpick inserted in the center should come out with a few moist crumbs for that perfect chewy texture.
- Cool Completely: Allow the blondies to cool completely in the pan before cutting. This helps them set up nicely and makes for cleaner cuts.
- Storage Tips: Store your blondies in an airtight container at room temperature to keep them fresh. For the best texture, try to enjoy them within 2-3 days!
Nutrition Facts
Calories: 161kcal
Carbohydrates: 27g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 13mg
