funfetti blondies with white chocolate buttercream frosting
January 14, 2021
This is another *favorite* variation of my go-to blondie recipe, and it’s perfect for those of you with sweet tooths. There’s funfetti sprinkles and white chocolate chips in the blondie batter, plus a layer of fluffy white chocolate buttercream frosting on top - of course, decorated with more sprinkles!
To me, this is the celebration blondie. The sprinkles are super colorful and fun, and the blondie itself is rich and plush and even decadent. While I typically advocate for cutting blondies into wedges or long bars (so you can get all the textures in one slice!), I will admit that mini squares are particularly well-suited for this version. A small bite is enough for me to savor, but I wouldn’t be averse to having one more, or a couple more ;)
An important note: You can bake these in an 8x8-inch baking pan, like I did here, or in a 9x5-inch loaf pan. The 8x8-inch pan makes thinner blondies, which take less time to bake, while the 9x5-inch pan makes thicker ones, which take more time to bake.
funfetti blondies with white chocolate buttercream frosting
Makes either an 8x8-inch pan or an 9x5-inch pan
BLONDIES
1/2 cup mild olive oil or vegetable oil
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sprinkles (ideally jimmies), plus more for decorating
1/4 cup white chocolate chips
FROSTING
1/2 stick or 4 tbsp unsalted butter, softened
3 ounces white chocolate, melted and cooled
1/4 cup confectioners’ sugar
1 tsp vanilla extract
1/4 tsp salt
Make the Blondies: Preheat oven to 350°F, and line an 8x8-inch baking pan (makes thinner blondies) or a 9x5-inch loaf pan (makes thicker blondies) with parchment paper. Whisk together oil, light brown sugar, egg, and vanilla. Fold in flour, baking powder, salt, sprinkles, and white chocolate chips.
Scrape batter into the pan, spreading it out evenly. Bake until set - start checking at 20 minutes for doneness. The edges should be lightly browned while the center looks slightly underbaked. Let the blondies cool in the pan.
Make the Frosting: While the blondies are cooling, beat butter until creamy and lightened in color. Beat in the melted white chocolate (cooled slightly, so the butter doesn’t melt). Add confectioners’ sugar, vanilla extract, and salt, and beat until light and fluffy.
Spread frosting on top of the cooled blondies, and decorate with some more sprinkles. Cut into squares, bars, or wedges.
