If you love soft, chewy dessert bars and anything covered in colorful sprinkles, these funfetti blondies are about to become a new favorite! They’re rich and buttery, loaded with rainbow confetti sprinkles, baked to perfection, and are perfect for any occasion.
These blondies are the kind of dessert that works for just about any occasion. Birthday parties, holidays, potlucks, bake sales, or a random Tuesday when you're craving something sweet and fun – they’re always a great choice.
The best part? You don’t need a mixer, fancy decorating skills, or a complicated ingredient list. Just melt the butter, mix everything together, fold in plenty of colorful confetti candy sprinkles, and bake.
If you love easy, festive desserts like this, be sure to try our Chex mix bars and oatmeal cranberry cookies.
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Why You’ll Love It
- These blondies have that irresistible dense and chewy texture.
- Everything comes together in a few simple steps.
- The rainbow baking confetti makes these blondies bright, colorful, and fun.
- They’re delicious straight from the pan.
Key Ingredients
- Butter: This is what gives the cookies a rich, buttery flavor and helps create that soft, tender texture everyone loves.
- Egg & Egg Yolk: The extra yolk makes the blondies especially rich, soft, and chewy rather than cakey.
- Vanilla Extract: Adds a warm, sweet background flavor that helps bring all the rich ingredients together.
- Fancy Rainbow Baking Confetti: Adds fun pops of color, making these blondies extra festive and playful.
Variations
- Chocolate Chip Funfetti Blondies: Fold in a handful of white chocolate chips, milk chocolate chips, or semi-sweet chocolate chips along with the baking confetti.
- Birthday Cake Blondies: For even more birthday cake flavor, add a little almond extract along with the vanilla extract. A small amount goes a long way, so use it sparingly.
- Frosted Funfetti Blondies: Let the blondies cool completely, then spread your favorite vanilla or cream cheese frosting over the top. Add extra rainbow sprinkles before serving.
- Peanut Butter Funfetti Blondies: Swirl a few spoonfuls of creamy peanut butter into the batter before baking for a fun peanut butter twist.
- Holiday Blondies: Switch out the rainbow confetti for seasonal sprinkles. Red and green work perfectly for Christmas, while pastel sprinkles are great for Easter, and red or pink sprinkles are perfect for Valentine’s Day.
How to Make Funfetti Blondies
Step 1: Melt butter and add to a medium mixing bowl.
Step 2: Stir the brown sugar into the butter. Cool slightly.
Step 3: Add the wet ingredients and mix well.
Step 4: Mix in the dry ingredients until just combined. Then, fold in the rainbow baking confetti.
Step 5: Transfer to a prepared 8×8 baking dish, top with remaining confetti sprinkles, and bake until lightly golden.
Step 6: Cool completely, slice, and enjoy!
Expert Tips
- Let the butter mixture cool slightly. You don’t want the hot butter to cook the egg when you add it.
- Don’t overmix the batter. Mix just until the flour is incorporated for the best chewy texture.
- Don’t overbake. The blondies will continue to set as they cool. Removing them when the top and edges are lightly browned helps keep the centers soft and chewy.
- Use parchment paper. It makes removing and slicing the blondies much easier.
Funfetti Blondies FAQs
Funfetti blondies are soft, chewy dessert bars made with a rich butter brown sugar base and colorful rainbow baking confetti. Unlike brownies, blondies do not rely on cocoa for their main flavor.
The egg and additional egg yolk help create the rich, dense, and chewy texture that makes these blondies so satisfying.
Absolutely! You can easily customize these blondies for different holidays and celebrations. Try red and green for Christmas, pastel colors for Easter, or pink and red sprinkles for Valentine’s Day.
Definitely. Let the blondies cool completely, then top them with vanilla frosting or cream cheese frosting. Finish with extra rainbow sprinkles for an even more festive dessert.
Yes. Double the ingredients and bake the batter in a larger baking dish. The baking time may vary depending on the size and depth of the pan, so watch the blondies closely as they bake.
The top and edges should be lightly browned, and the center should look set. Avoid overbaking them if you want soft and chewy blondies, as they will continue to set while cooling.
Overbaking is the most likely cause. Remove the blondies when the top and edges are lightly browned rather than waiting for the entire pan to become deeply browned or overly firm.
The blondies need time to cool and finish setting after baking. Let them cool before slicing. Using parchment paper also makes it easier to lift the cooled blondies out of the pan and cut them into neat squares.
No. This recipe does not require a mixer. Once the butter is melted, the ingredients can be mixed together by hand.
Yes. These blondies can be made ahead and stored in an airtight container at room temperature for up to 4 days, making them a convenient choice for parties, potlucks, bake sales, and celebrations.
Yes. Wrap individual blondies, or layers of blondies, tightly and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Great Pairings for Your Blondies
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Funfetti Blondies
Ingredients
- ¾ cup butter
- 1 ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 8 ounce package Fancy Rainbow Baking Confetti
Instructions
- Preheat the oven to 350 degrees and line an 8×8 baking dish with parchment paper. Set aside.
- In a medium mixing bowl, add melted butter.
- Add brown sugar into the bowl and stir until completely combined. Let cool slightly.
- Next, add in egg, egg yolk, and vanilla. Mix until fully incorporated and smooth.
- Fold in flour, salt, and baking powder until fully combined.
- Fold in ¾ of the Fancy Rainbow Baking Confetti.
- Place batter into the prepared baking dish and then top with the remaining baking confetti.
- Bake in the preheated oven for 30-35 minutes or until the top and edges start to brown.
- Remove from the oven and let cool.
Notes
- Let the butter mixture cool slightly. You don’t want the melted butter to cook the egg when you add it.
- Don’t overmix the batter. Mix just until the flour is incorporated for the best chewy texture.
- Don’t overbake. The blondies will continue to set as they cool. Removing them when the top and edges are lightly browned helps keep the centers soft and chewy.
- Use parchment paper. It makes removing and slicing the blondies much easier.
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