I have to say that we've become addicted to these Funfetti Blondies since I first saw these on Beantown Baker's blog. Homemade versions of the childhood favorite funfetti/confetti cake have been making the rounds on blogs and I'm a little late to the party-- I've seen recipes for funfetti cupcakes, pancakes, and ice cream and don't ask me what took so long to join in because these bars are amazing! I love blondies of all types since they are so easy to make when you are short on time and usually stay nice and chewy (In the great debate on whether cookies should be chewy or crispy-- my vote always goes for chewy).
Its easy to make your own funfetti blondies instead of using a box mix by just adding your favorite type of sprinkles to the blondie batter. Since its almost the 4th of July, I thought these would look cute with the little red, white, and blue star quins I recently purchased. I usually make these with small round pastel confetti sprinkles but I thought the red, white, and blue stars looked great dotted throughout. The flavor of these bars comes from a generous helping of white chocolate chips and a small hint of almond extract. As an added bonus, you can whip these up in no time-- they use melted butter so you don't have to wait for the butter to soften. And, all of the ingredients are mixed in one bowl-- so no separating the wet and dry ingredients. Don't you just love easy recipes like that?
14 tbs butter, melted
1 1/2 cups brown sugar
1 tsp. vanilla
1/4 tsp. almond extract
2 cups flour
1/2 tsp. salt
3/4 tsp baking powder
1 cup white chocolate chips
1/3 cup sprinkles or quins
Preheat oven to 350 degrees F. Spray a 9x13 pan with Baker's Joy or spray with PAM and line with parchment paper.
In a large microwave safe mixing bowl, melt the butter. Allow to cool for 5 minutes
Mix the brown sugar with the melted butter and beat until smooth. Beat in eggs and then vanilla and almond extracts. Add salt, stir in flour and baking powder. Stir in white chocolate chips and sprinkles.
Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 24-28 minutes or until set in the middle. Cool on rack before cutting.
Adapted from Beantown Baker