These Sprinkle Blondies are super tender, chewy, moist and loaded with lots of sprinkles! I love that they use melted butter (no need to soften butter) and mix up easily by hand (no mixer needed).
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⭐Why I Love Them:
- Super Tender and Moist - They have the perfect tender texture. For another super tender blondie recipe, try these Snickerdoodle Blondies!
- No Mixer Needed - They are mixed up in a bowl by hand using just a whisk and rubber spatula.
- Melted Butter not Room Temperature Butter - No need to remember to pull out the butter to soften in advance. Another favorite recipe that uses melted butter are these Almond Butter Chocolate Chip Cookie Bars or Mini Egg Blondies.
- Loaded with Sprinkles - There is something about desserts with extra sprinkles that are so fun! Some other favorite recipes are these Sprinkle Sugar Cookies and Funfetti Cake Mix Cookies.
🥘Ingredients
- Unsalted Butter - This will be melted so don't worry about softening it at room temperature. You can also use salted butter and then just reduce the added salt by ¼ teaspoon.
- White Granulated Sugar
- Egg Plus an Egg Yolk - Adding an egg yolk helps make the blondies extra tender and moist.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is a leavening agent that helps the Blondies rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Rainbow Sprinkles - The key ingredient! 🙂
See the recipe card for full information on ingredients and quantities.
🔪Sprinkle Blondies - Step by Step Instructions
This recipe for Blondies with Sprinkles could not be any easier! The batter mixes up in a bowl by hand (no mixer needed), then into the pan to bake for just 30 minutes.
Photo 1 - Melt the butter in a glass mixing bowl and whisk in the sugar to combine.
Photo 2 - Whisk in the egg, egg yolk, and vanilla until well combined. Fold in the flour, baking powder, and salt then fold in the sprinkles.
Photo 3 - Line an 8x8 inch baking pan (I like to also spray with cooking spray) and pour in the batter. Spread from corner to corner.
Photo 4 - Bake in the preheated oven for about 30 minutes. It will puff up, be golden brown on top, set on the edges, and a toothpick will come out clean from the center. Allow to cool in the pan before lifting out and cutting into squares
💭Recipe Tips
- Line with Two Strips of Parchment Paper - Instead of shoving one big sheet of parchment paper into the pan, I like to cut two strips to the width of the pan and line it this way. Not only does this have cleaner edges, but it makes it super easy to lift them out of the pan to cut.
- Allow to Cool Before Cutting - The blondies will keep cooking and 'set up' as they cool in the pan. Allow them to cool also makes it easier to lift them out using the parchment paper and cut cleanly into squares.
- Don't Over Bake - The blondies will keep cooking as they cool in the pan so be careful not to over bake. This is key to having that tender, moist inside vs being dry.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
🍫Related Dessert Recipes...
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PrintRecipe
Sprinkle Blondies
These Sprinkle Blondies are super tender, chewy, moist and loaded with lots of sprinkles! I love that they use melted butter (no need to soften butter) and mix up easily by hand (no mixer needed).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 small blondies
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- ½ cup unsalted butter, melted
- 1 cup white granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
- 1 cup all-purpose flour, using spoon and level method
- ½ teaspoon kosher salt
- ¼ cup sprinkles
Instructions
- Prep - Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper - I like to also spray with cooking spray.
- Butter and Sugar - Melt the butter in a glass mixing bowl and whisk in the sugar to combine.
- Egg and Vanilla - Whisk in the egg, egg yolk, and vanilla until well combined.
- Dry Ingredients - Fold in the flour, baking powder, and salt with a rubber spatula. Fold in the sprinkles
- Add to Pan - Pour the batter into the prepared pan. Spread from corner to corner. I like to sprinkle a few extra sprinkles on top.
- Bake - Bake in the preheated oven for 27-33 minutes. The blondies will be golden brown, set on the edges, and look puffed up in the middle. Don’t overcook as they will continue to cook while cooling.
- Enjoy - Allow to cool in the pan before lifting out and cutting into squares. You can cut into either 9 large blondies or 16 small blondies.
Nutrition
- Serving Size: 1 small blondie
- Calories: 141
- Sugar: 14.2 g
- Sodium: 45 mg
- Fat: 7.2 g
- Carbohydrates: 20.8 g
- Fiber: 0.2 g
- Protein: 1.4 g
- Cholesterol: 38.4 mg
Katie says
I love how chewy and tender these are!