Funfetti Blondie Bars {From-Scratch}

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.

Funfetti Blondie Bars {From-Scratch}

One Year Ago: Light and Fluffy Yellow Cupcakes
Two Years Ago: Classic Deviled Eggs
Three Years Ago: Macaroni Grill Rosemary Bread

Thin and Chewy Funfetti Blondies {From-Scratch}

Yield: Makes a 9X13-inch pan of bars

Thin and Chewy Funfetti Blondies {From-Scratch}

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)


  1. 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).
  2. 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.
  3. In a medium bowl, whisk together the flour, milk powder, baking soda, salt and sprinkles.
  4. 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.
  5. 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 thisΒ 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)

30 Responses to Thin and Chewy Funfetti Blondies {From-Scratch}

  1. Janet says:

    Made for a neighborhood gathering this week. Yummy and easy!! I used a glass pan, baked at the same temp for 20 mins and thu turned out great. They look puffy when you take it out but they “fall” and look just like the pictures

  2. Ruchita says:

    I made these for a Labor Day cookout and they are fantastic! Perfectly chewy and delicious and oh so addictive. πŸ™‚

    My store had dry milk powder in a small 3.2 oz package so I didn’t have to buy a big box. However, these are so yummy I might want to keep some on hand so I can make these any time. I found some red and green sprinkles and I think these would be fun for Christmas too. Can’t want to make them again!

  3. Aubrey says:

    Okkkkkk, I tried these a couple of weeks ago. They didn’t even last over night, as my family kept coming in and eating them. I got to have 1!!!!!! I wasn’t happy, so I made another pan of them the next day πŸ™‚ problem solved! So delicious!
    I even featured a couple of your recipes on our blog! Keep em coming and I’ll keep trying them….alllllll!! Here’s the blog, and yes we did make sure to credit you with a link to your site! πŸ™‚

  4. Madeline says:

    I made these and was hugely disappointed. Followed the recipe to a T, put them in a glass pan but the same size. They rose to around 3 inches high, and I had to cook them for like an hour to get the middle to even set. Long story short they’re rock hard on the outside, undercooked inside and all round yuck. Really disappointed because normally Mel’s recipes are great and I was making this for a friend’s birthday….

    • Mel says:

      Sorry these didn’t work out, Madeline. I think it’s related to using the glass pan (I include a note in the recipe to use an aluminum pan since I haven’t tried them in a glass pan which bakes differently than aluminum). I know how frustrating it can be to make something for someone in hopes of it turning out – sorry about that!

  5. Bridget G says:

    Easy and delicious. Thanks for another great recipe.

  6. Heidi says:

    I found sprinkles (with no brown or black) at the Dollar Tree. Just wanted to share my happy find.

  7. Sam M says:

    Made these for a coworkers birthday and they are a hit! I never would have thought that using milk powder would give them the cake mix taste while still being from scratch, but it works like a charm! One of my favorite treats from college were Chocolate Chip cookie bars made with a cake mix and I’m definitely going to try to recreate them from scratch now. Thanks for another great recipe!

  8. Jessica says:

    Curious – does milk powder go bad? I rarely use it, but had some on hand that I know is older. The bars had a slightly unusual flavor. Wondering if it was the milk powder or the sprinkles. (The only sprinkles I had on hand had chocolate sprinkles in them and I know from having them on ice cream before, they taste slightly different than the regular ones.) Curious about powder milk for future use. πŸ™‚

    • Mel says:

      Yes, I think dry milk powder can take on kind of an off taste if it is old or isn’t stored well (exposed to air or high temperatures). It really depends on the brand, though. Sounds like it might have been the milk powder or the sprinkles that were the culprit. πŸ™‚ Normally the milk powder shouldn’t give it a strong, different flavor – it just helps contribute to a more creamy taste, like a boxed cake mix might give.

      • Jessica says:

        Good to know! Will try again with fresh milk powder. By the way, love your site. It seems I’m always answering (when asked where I got the recipe), “MKC!” ☺️

  9. Mindy says:

    What kind of dry milk powder? Instant or non-instant?

  10. Andrea Jones says:

    Aside from the delicious looking funfetti blondies (which I wanted to make today but didn’t have enough butter) what are your “fun Mom ideas” for St. Patricks day? Any that involve food??

    • Mel says:

      Hey Andrea – I usually do a green smoothie for breakfast and then some kind of fun snack during the day (today it is a fruit rainbow – all over Pinterest). For dinner I do a green themed meal every year. Tonight it’s broccoli pesto pasta with skillet green beans and rainbow cupcakes for dessert. It kind of changes every year. πŸ™‚

  11. fenella higgins says:

    How many servings do you get from one batch?
    Thanks πŸ™‚
    Love your recipes, today my 8 year old twins made cupcakes on their own, and I was resting, but they knew to go to your website to find a recipe! They made your chocolate cupcakes!

    • Mel says:

      It kind of depends on the size of the bars but at least 12 – and if they’re smallish maybe even 15. Tell your twins GREAT JOB! That’s amazing!

  12. Karen says:

    Your cookies look about 1/2 thick, ours are about 2″ thick…but they did just come out of the oven. Is that how yours looked? I also used a glass 9X13, would that make a difference?

    • Mel says:

      Hmmm, I’m not sure if/why the glass pan would make a difference. Did they taste ok?

    • Jessica says:

      I just made these & they turned out the same as you are describing, about 2″ thick. I did use glass and it
      seems they did shrink back down as they cooled. They now look more similar to the pictures. πŸ™‚

  13. Danielle M. says:

    Can I sub milk for the dry milk? That’s not something I ever have readily on hand, but I’d like to make these for my kiddos to take to school tomorrow πŸ™‚

    • Mel says:

      I wouldn’t suggest subbing milk for the dry milk powder as that will mess up the dry to liquid rations. The dry milk is pretty integral to getting the “funfetti” cake flavor with out using a cake mix so I’d recommend using it for best results. I haven’t tried the bars without the dry milk but you could try leaving it out and upping the flour by another 1/4 cup?

  14. Jen T says:

    Yum! It is spring break week here, so we are needing a treat. These look perfect and easy for the kids to make themselves! Thanks!

  15. Brandie says:

    Is there a substitute for the milk powder?

    • Mel says:

      The milk powder is pretty integral to getting the classic funfetti taste without using a cake mix so I’d highly recommend using it. I haven’t tried it but I suppose you could leave out the milk powder and increase the flour by 1/4 cup or so…although the taste and texture might be different

      • Sarah says:

        I started making this recipe assuming it had staples I would have, I got to the dry milk and panicked! I dug through the cupboards looking for something to substitute and found malted milk powder (the stuff you use to make malts)! They were amazing!!! Now, I’m not sure what the original recipe should taste like, but my husband who has amazing self control with sweets couldn’t stop, I’m making them again now but doubling the recipe in a jelly roll pan for the weekend! They were incredibly chewy and had a hint of the malted flavor! Yum πŸ™‚

  16. Paige says:

    These look delicious! We’ll have to try these out asap.


  17. Emily F says:

    Oh my. I love that they have dry milk powder – then I can make them under the guise of rotating my food storage.

  18. Ketz says:

    These look seriously yummy ! Perfect for a kid’s party I’d say
    Will have to try

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