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stacked cookie bars with colorful rainbow sprinkles baked in and sprinkled on top
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Funfetti Blondies

A great soft blondie topped with a sweet frosting and colorful sprinkles that the entire family will love!
Course Dessert
Cuisine American
Keyword blondies, funfetti
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 servings
Calories 304kcal
Author Dorothy Kern
Cost $5

Ingredients

Bars:

  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 2 cups (242g) all-purpose flour
  • ½ cup (90g) sprinkles

Frosting:

  • ½ cup (113g) unsalted butter, softened
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • ¼ cup (45g) sprinkles, plus more for topping

Instructions

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with foil or parchment and spray with nonstick cooking spray.
  • Cream butter and both sugars together with an electric mixer until smooth and fluffy, about 1-2 minutes. Mix in eggs and baking powder, salt, and extracts.
  • Slowly mix in flour until combined, then stir in sprinkles.
  • Press batter in prepared pan (it will be sticky; spray your hands with cooking spray to avoid it sticking).
  • Bake 22-25 minutes or until light golden around the edges and it’s just lost its glossy sheen. Don’t over bake – these will set as they cool.
  • Make the frosting: Beat butter and sugar until crumbly, then add vanilla and 1 tablespoon milk. Mix until you’ve reached the desired consistency, adding more milk 1 teaspoon at a time. Stir in sprinkles.
  • Frost bars and top with sprinkles. Slice and serve.
  • Store loosely covered in an airtight container for up to 3 days. Freeze for up to 3 months.

Video

Notes

 
  • You can substitute vegan butter sticks for both the bars and frosting to make these non-dairy.
  • Substitute almond for butter extract if needed. Or, use cake batter extract (a McCormick extract flavor).
  • You can use any kind of milk for the frosting (fat free, regular, nondairy or even heavy cream). You’ll need more milk depending on the fat content (higher fat content needs more liquid). The amount you use will also depend on how soft the butter is when you start making the frosting (softer butter = less milk, etc)

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 54g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 59mg | Potassium: 61mg | Fiber: 1g | Sugar: 38g | Vitamin A: 267IU | Calcium: 24mg | Iron: 1mg