Blondies are the vanilla version of a brownie and they’re absolutely a sweet tooth’s dream. These white chocolate blondies are sweet, vanilla, and packed with sprinkles and white chocolate. I almost named these Birthday Cake Blondies because they are a party in a bar. Some may also refer to these as funfetti blondies or sprinkle blondies!
If you love white chocolate desserts and sprinkle desserts, you’re going to love these white chocolate blondies with sprinkles!
These blondies would be perfect for a kid’s birthday party or for someone who LOVES sweets. I mean tons of sprinkles and white chocolate, what’s not to love? Kids tend to love these sweet vanilla sister of a brownie. Can you blame them?
Blondies are delicious when drizzled with a ton of white chocolate, then topped with even more sprinkles and white chocolate chips. Although they are good on their own, they would be even more amazing served warm with some vanilla ice cream on top, yum!
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Ingredients for White Chocolate Blondies
The ingredients for white chocolate confetti blondies are simple and you probably already have these ingredients on hand if you have a well stocked baking pantry.
- unsalted butter (melted)
- brown sugar
- white sugar
- all purpose flour
- eggs (room temperature)
- baking powder
- salt
- white chocolate chips
- jimmy sprinkles (I like these), or sprinkles of your choice!
- vanilla extract
- cornstarch
See recipe card for quantities.
How to Make Blondies
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×9 baking pan with parchment paper and nonstick baking spray.
Whisk together the melted unsalted butter, both sugars, and vanilla for around two minutes until lighter in color and uniform. This helps create a delicious buttery crumb and traditional butterscotch-like blondie flavor. Add the eggs in one at a time, and mix each one in thoroughly for 30 seconds or so.
Once the eggs are mixed in, switch to a spatula to avoid overmixing and fold in flour, baking powder, cornstarch, and salt. Do not overmix. Once only a few streaks of flour remain, add in your white chocolate chips and sprinkles, then fold in.
Tip: I highly recommend using rainbow sprinkle jimmies (pictured below). They will not bleed color in the batter too much until they are actually baked. Other sprinkles could bleed color more in the batter and have a different look or change the taste and texture.
The finished blondie batter will be thick. Place the batter into your prepared baking pan and spread it evenly. I like to use a small offset spatula to help me spread it evenly into the corners of the pan.
Hint: Use metal binder clips to hold the parchment paper in place like in the below pictures. You can also bake with them clipped on as long as they are metal!
Bake the White Chocolate Blondies to Golden Perfection
Bake for around or just under 23-25 minutes. You will want to keep an eye on them and you will know they are done when they are lightly golden brown on top and only a few crumbs come out on a toothpick check.
Tip: Brownies and Blondies are really supposed to have a softer chewy and dare I say gooey center! It’s best to slightly underbake them. Nothing is worse than over baked brownies or blondies – trust me! Remember that they will bake more in the pan even after you remove them from the oven. This is why I say it’s best to underbake them a bit because we also leave them in the pan to fully cool.
The most important part and I know it will be hard, but you MUST let the blondies cool COMPLETELY before removing them from the pan. I like to let them cool for an hour. If you skip this step and rush taking them out of the pan, they will be too soft and they will break as you lift them. Letting them cool completely allows them to set. This makes it easier to slice into bars and have the blondies stay together without breaking apart.
Once the blondies are completely cool, lift the blondies out using the parchment paper. This is where the parchment paper overhang comes in. It acts as handles and helps you remove the blondies seamlessly.
Drizzle the cooled blondies with melted white chocolate and top with extra sprinkles and white chocolate chips.
Let the white chocolate cool so that it firms up and it will be easier to cut the blondies. Cut them into 16 even square blondie bars. Place them staggered on a dessert plate and you’ll have your guest’s sweet tooth satisfied in no time!
If you loved these blondies, be sure to check out our other dessert bar recipes! Dessert bars such as brownies, blondies, and more are so fun to serve at parties and gatherings because they can be easily sliced into perfect size servings. They make for an easy grab treat and most of the recipes can be made ahead of time. They are also super cute on a dessert platter and are sure to be a crowd pleasing dessert!
Variations for White Chocolate Blondies
These blondies are very customizable. You can really mix in whatever sounds good to you. The options are endless.
- Nuts – you could use any nuts you like but pecans and walnuts would be my favorite
- Chocolate – instead of white chocolate chips, you could use any kind such as semi-sweet or dark chocolate chips
- Pretzels – for a salty version you could mix in pretzels or even potato chips (sounds crazy but salty and sweet are YUM).
Equipment for Blondies
You really do not need much equipment at all for this recipe. You will need –
- 9×9 baking pan
- mixing bowl – This recipe is made in ONE bowl (brownie points!…or should I say blondie points! 😉
- parchment paper
- nonstick baking spray
- measuring cups & spoons
- mixing utensil – use a sturdy silicone spatula or wooden spoon to fold in the dry ingredients and mix ins. This dough will be thick!
- whisk
- oven
How to Store White Chocolate Blondies
Store the blondies in an airtight container. These do not do well staying out exposed to air for too much time as it will dry them out. To keep them moist and chewy, you’ll want to make sure they are sealed well. They would keep well for 2-3 days at room temperature and 4-5 days in the refrigerator sealed tightly. Blondies freeze well for a month but make sure to wrap them each individually in plastic wrap and then place them in another air tight container. Air is the enemy! Bring to room temperature before serving.
Blondies are best served at room temperature or warmed with some vanilla ice cream just before enjoying!
If you made this recipe, BE SURE TO tag me on Instagram @bakingguilty AND please leave a comment OR star rating below! We so greatly appreciate it and hope you love this recipe!
White Chocolate Blondies with Sprinkles
Equipment
- 9×9 square baking dish
- parchment paper
- nonstick cooking spray
- sturdy mixing untensil such as spatula or wooden spoon
- measuring cups and spoons
- 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
- 1 ⅓ cup white chocolate chips (reserve ⅓ cup for the white chocolate drizzle on top.)
- ½ cup rainbow sprinkle jimmies
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9×9 baking pan with parchment paper and spray with nonstick baking spray.
- 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 and sprinkles, then fold to combine.
- Place batter in a 9×9 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 your 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. Avoid overbaking. When done, remove from the oven and let cool completely in the pan. Blondies will continue to bake longer while cooling in the pan so be sure to pull them out of the oven before they overbake.
- 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.
