If you make these delightful little chewy funfetti blondies, be prepared to take a nibble and get them far, far away from your self-control. They may appear unassuming. I can see why.
I was among those who did not think temptation would come in the form of thin, sprinkled cookie bars. Sprinkles are cute, there’s no denying, but they aren’t a weakness of mine, especially not when compared with their heftier chocolate chip counterpart (oh heavens, no).
However, I was not only taken aback by the deliciousness of these bars but completely proven wrong in my self-control (or lack of). I literally could not stop snitching nibbles, bites, entire quadrants of these funfetti blondies.
Subtle in their power, they certainly don’t overwhelm with their size and girth and over-the-topness. Their simplicity is what won me over. That, and the ridiculous combination of thin and chewy, which is a magical pairing for cookie bars, if you ask me.
My kids declared these the best treats to hit 2016. I don’t know if I’d go that far (especially when you see the molten chocolate number coming at you next week) but they definitely have some serious yummy factor going on which makes them nearly impossible to resist.
So I know clear vanilla extract may not be the most common pantry item but it helps these bars stay a bit lighter in color since the brown sugar darkens the batter a bit. If you don't have clear vanilla extract, use 1/2 to 1 teaspoon pure vanilla extract instead.
For the rainbow sprinkles, I use sprinkles like these; you can find smaller containers of similar sprinkles at craft/cake decorating supply stores and many grocery stores - just make sure you have enough for the recipe. You can use particular colors of sprinkles (the blue and green ones tend to "muddy up" the bars a little but we didn't mind although I'd strongly suggest avoiding black and brown sprinkles); no matter the color, be sure to use the long skinny sprinkles (not the tiny little sprinkles called nonpareils).
- 12 tablespoons (1 1/2 sticks, 6 ounces) butter, melted and cooled slightly so it isn't piping hot (but don't let it solidify)
- 1 cup (7.5 ounces) granulated sugar
- 1/2 cup (3.75 ounces) light brown sugar
- 2 large eggs (about 3.5 ounces)
- 1 tablespoon clear vanilla extract (see note above)
- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (2 ounces) dry milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 to 3/4 cup (anywhere from 3 to 5 ounces) rainbow sprinkles (see note above)
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking pan and set aside (I haven't made these bars in a glass pan; if doing so, you might reduce the oven temp to 325 degrees).
- In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, granulated sugar and brown sugar together until well-combined. Add the eggs and vanilla and mix until lightly and creamy, 2-3 minutes.
- In a medium bowl, whisk together the flour, milk powder, baking soda, salt and sprinkles.
- Add the dry ingredients to the batter and stir with a wooden spoon or spatula until just combined and no dry streaks remain. Mixing with the electric mixer may break apart the sprinkles.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes until the edges pull away from the sides of the pan and they are lightly golden (the edges may rise slightly higher than the center, especially as they cool - that's ok; there's an edge-lover in just about every family or group of friends). Don't overbake! Let cool completely before cutting into squares. These keep very well for several days covered at room temperature (or chilled - yum!).
Recipe Source: from Mel’s Kitchen Cafe (the bare bones of the recipe are from this chocolate chip blondie recipe with some heavy tweaking and additions to make the bars cake batter-esque)
Disclaimer: this post contains an Amazon affiliate link (to the sprinkles)