These pink frosted circus animal blondies are nostalgic and delicious. These vanilla blondies have white chocolate chips, rainbow nonpareil sprinkles, and frosted circus animal cookies mixed in and iced with a white chocolate ganache and more circus animal cookies.
Why You'll Love This Blondie Recipe
Blondies are delicious all year because they can be made in so many different themes and flavors. These bright pink and white frosted circus animal cookie blondies remind me of spring and summer because they are bright and full of sprinkles.
Perfect for Mother's Day, Valentine's Day or celebrating a birthday as well. These make for a sweet spring dessert bar that everyone will love.
If you're looking for more bright desserts, check out more spring dessert recipes here.
This was inspired by my white chocolate blondies with sprinkles. This blondie bar recipe makes for the perfect soft and chewy blondie base. You can basically add in anything you want to the base blondie recipe and they turn out amazing! Blondies are essentially the same texture as brownies, but the vanilla version - vanilla brownies!
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Ingredients for Circus Animal Blondies
Blondie bars are made with simple ingredients and these frosted circus animal blondies are extra special because they're topped with a white chocolate ganache, rainbow nonpareil sprinkles, and frosted circus animal cookies.
- unsalted butter
- all purpose flour
- baking powder
- granulated sugar
- light brown sugar
- salt
- vanilla extract
- heavy whipping cream
- white chocolate chips
- circus animal cookies - (Mother's brand is the best! I used the Valentine's version in the ones pictured, but the classic well known versions are the pink and white frosted circus animal cookies)
- rainbow nonpareil sprinkles - (Here is a dye free option!)
How to Make Frosted Circus Animal Blondies
Start by making the blondie batter, adding in the mix ins, baking the blondies to golden perfection and letting them cool.
While they cool, make the simple white chocolate ganache, dye half of the ganache pink (if desired) and leave the other half white, then top the cooled brownies with the ganache and allow to set.
- Step 1: Whisk together melted butter, sugar, and brown sugar. Then whisk in the eggs and vanilla extract until emulsified.
- Step 2: Fold in the flour, baking powder, and salt. Avoid overmixing and stop when there are still a few streaks of flour left.
- Step 3: Fold in the sprinkles, white chocolate chips, and crushed circus animal cookies.
- Step 4: The blondie batter will be thick and glossy. Avoid overmixing.
5. Step 5: Spread the blondie batter into a prepared parchment lined 9x9 square pan.
6. Step 6: Place whole circus animal cookies on top before baking. Then bake to perfection!
7. Step 7: Let the blondies cool completely before cutting into them. To elevate these blondies even more, I like to make a white chocolate ganache and dye half of it pink, swirling the white chocolate and pink white chocolate ganaches together on top of the cooled blondies. Let ganache set until ganache is firm. Slice and enjoy!
Equipment Needed for Circus Animal Blondies
To make these blondies, you will need a 9x9 square pan, parchment paper, whisks, silicone spatula, mixing bowls, measuring cups and spoons, and nonstick spray.
How to Store Circus Animal Blondies
Store the finished circus animal blondies in an airtight container. They can also be frozen, but if you are freezing them I'd recommend wrapping the entire square in plastic wrap or in individual slices in plastic wrap, and then in a gallon freezer bag. This helps protect them from freezer burn.
More Dessert Bar Recipes
More Sprinkle Recipes
If you love sprinkles and are looking for more, try these recipes full of sprinkles...and yes, "sprinkles" is absolutely a flavor:
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Frosted Circus Animal Blondies
Equipment
- 9x9 square baking pan
- nonstick baking spray
- sturdy mixing untensil such as a silicone spatula or large wooden spoon
- whisk
Ingredients
- ½ cup unsalted butter (melted (1 stick))
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs (room temp.)
- 2 teaspoons vanilla extract
- 1 ¼ cup all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup circus animal cookies (crushed, leaving some cookies whole)
- ¼ cup nonpareil sprinkles
- 2½ cups white chocolate chips (2 cups used for white chocolate ganache, ½ cup used as a mix in)
- ⅔ cup heavy whipping cream (for the white chocolate ganache)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper and spray with nonstick baking spray and set aside.
- Whisk together the melted butter, brown sugar, and granulated sugar for around two minutes until the mixture is lighter in color and uniform.
- Whisk in eggs one at a time until mixed thoroughly. Add in the vanilla and whisk to combine.
- Switch to a spatula or wooden spoon and add in the flour, baking powder, cornstarch, and salt. Fold to combine. Avoid overmixing. At first it might seem like the batter will not come together, but it will and the batter will be thick. Once only a few streaks of flour remain, add in 1 cup of white chocolate chips, crushed frosted animal cookies, and sprinkles. Fold to gently combine.
- Place blondie batter in prepared 9x9 baking pan and spread evenly filling the pan corner to corner. Place in the oven on a middle rack and bake for around 25 minutes. Start checking the blondies after the 20 minute mark and ensure they do not overbake! You will know they are done when the top is lightly golden and a toothpick comes out with a few crumbs but no wet batter. The top will have lost the wet gloss look and instead be a smooth sheen top. Avoid overbaking!Remove from the oven and let cool completely in the pan. Keep in mind that the Blondies will continue to bake longer while cooling in the pan so be sure to pull them out of the oven before they overbake.
White Chocolate Ganache
- Once cooled completely, gently remove the blondies from the pan by the parchment paper. Melt ⅓ cup of white chocolate chips and drizzle over the top. Before the chocolate dries, sprinkle more sprinkles on top. Once chocolate cools and hardens, slice the blondies into 16 squares and enjoy! Store in an air tight container.
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