For you today, I’ve got delicious funfetti blondies! These blondies are filled with sprinkles, vanilla and notes of butterscotch and toffee flavours from the brown sugar. The perfect easy dessert for both kids and adults to enjoy.
Blondies are one of my favourite desserts to eat and make. I love the fudgy, chewy texture and the toffee and butterscotch flavours that usually accompany them. I’m always so proud of myself when I get that gorgeous crinkly top, which too me indicates they’re going to have that perfect chewy bite.
I find a lot of people classify any cookie bars as a blondie but I’m going to have to disagree. To me, a blondie will have that fudgy texture like a brownie without chocolate but it will also have the traditional crinkly top like a brownie should have. Generally, most cookie bars don’t have either of these features so to me they’re exactly that, a cookie bar, which is also delicious but not a blondie.
When I’m developing blondie recipes, it does take me many tries as I try to maintain the flavours I’m going for while still getting that perfect top. These funfetti blondies took me 5 attempts which actually isn’t too bad compared to other recipes I’m working on. This is evident by the fact that I have no other blondie recipes on my blog right now :P.
The Crackly, Crinkly Top
Through research and many trials of different brownie and blondie recipe testing, including these funfetti blondies, I have discovered the easiest way to get a shiny crackly top. The shiny, crackly top had always alluded me every time I made brownies or blondies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional top and try different ways for myself. The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional top every time!
How Many Blondies Will This Make?
This recipe makes 9 large, 12 medium or 16 small blondies depending on how you cut them. I like cutting them in 9’s as these I want a big piece!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
- I recommend using a metal pan when baking blondies or brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your blondies sinking in the middle.
- Don’t overmix your blondie batter! Overmixing leads to a denser blondie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
- Don’t overbake the blondies! When a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs, your blondies are done.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Traybake Recipes
Today’s song is one of my favourites to sing along too on my way home from work. Here’s Good Vibrations by Marky Mark and the Funky Bunch. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
- 1 large egg
- 1/3 cup (65g) granulated sugar
- 2/3 cup (120g) brown sugar, packed
- 1/2 cup (113g) unsalted butter
- 2 tsp vanilla extract
- 1 cup (120g) AP flour
- 2 tbsp (18g) cornstarch
- 1/2 tsp salt
- 1/3 cup (55g) sprinkles
- Line or spray an 8×8 pan. Preheat the oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add your egg and sugars. Whisk at medium-high speed for 3-4 minutes, until paler in colour, glossy and ribbony looking. While that mixes, add your butter to a heatproof bowl.
- Heat the butter in the microwave in 20 second increments until melted. Stir in vanilla extract. Pour the butter mixture slowly into the egg mixture while whisking at slow speed.
- Once fully added, whisk at medium-high speed again for 10 seconds. Add in the flour, cornstarch, salt and sprinkles. Using a spatula, gently fold together until just combined.
- Pour the batter in the lined pan, using the spatula to spread it evenly. Bake for 23-25 minutes or until a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs. Don't overbake or they'll lose their fudgy texture.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack to fully cool. Cut into desired amount of squares and store in an airtight container for up to 3 days and enjoy!