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Funfetti Blondies Recipe

Drop Everything and Make These Funfetti Blondies

Take the butter-rich, chewy texture of blondies and marry it with cake-batter flavor and a near-absurd amount of rainbow sprinkles, and you have these ridiculously delicious bars. Seriously, drop everything and make these tonight — they're expletive-inducing good.

Don't be tempted to skip the butter extract, it's (part of) what gives these bar cookies their unmistakable funfetti-cake flavor; they taste like the box mix in the best way possible. Many large supermarkets sell the butter extract — the McCormick version is great and most widely available — or order it online.

Cake Batter Blondie Bars

Cake Batter Blondie Bars

Funfetti Blondies Recipe


For the blondies:
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups (10 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) granulated sugar
1 cup (8 ounces) packed brown sugar
1 stick (4 ounces) unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 cup rainbow sprinkles

For the frosting:
1 stick (4 ounces) unsalted butter, at room temperature
1/4 teaspoon kosher salt
1 1/2 cups (6 ounces) powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon whole milk, optional
Sprinkles, for garnish


  1. Make the blondies: Preheat the oven to 350°F. Spray a 9-by-13-inch Pyrex or ceramic dish with nonstick cooking spray.
  2. In a medium bowl, whisk together the baking powder, salt, and flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter. Add the eggs, vanilla, and butter extract, and beat until combined. Add the dry ingredients and mix until combined. Stir in the sprinkles.
  4. Press the dough into the prepared pan. (The dough will be sticky; spray your hands with cooking spray to keep it from sticking to you.) Bake for 22 to 24 minutes. They will be slightly golden but still have the slightest jiggle in the center. They'll set as they cool. Cool completely before frosting.
  5. Make the frosting: Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the butter and salt until smooth. Slowly add in the powdered sugar, and mix until smooth. Add the vanilla extract, and the milk if the frosting looks a little dry, and mix until smooth.
  6. Frost the bars using an offset spatula. Top with sprinkles, and cut into bars. Store covered at room temperature or in the refrigerator. Best eaten at room temperature within 5 days.
Image Source: POPSUGAR Photography / Nicole Perry
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