• 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.