Irresistible One-Bowl Funfetti Blondies: The Ultimate Thick & Chewy Recipe

Prepare to be utterly delighted by these **irresistible Funfetti Blondies!** If you’re searching for a dessert that’s simple to make, incredibly satisfying, and bursting with joyous color, look no further. These blondies are the epitome of comfort and celebration, boasting a perfect balance of sweet and salty notes. Each bar is wonderfully soft, generously thick, and delightfully chewy, making them an instant crowd-pleaser for any occasion. The best part? You can whip up a batch in just one bowl, with no electric mixer required, making cleanup a breeze and getting you to deliciousness faster!

Essential Ingredient Notes & Expert Baking Tips for Perfect Funfetti Blondies

Achieving the perfect funfetti blondie texture and flavor is all about understanding your ingredients and following a few key techniques. Here are some crucial notes and tips to ensure your blondies turn out thick, chewy, and absolutely delicious every single time, along with some baking science insights:

• Invest in Higher-Quality White Chocolate Chips: While it’s tempting to grab the most affordable option, white chocolate chips are one ingredient where quality truly makes a difference. Generic, lower-quality chips often contain more wax and artificial flavors, which can impart an unpleasant waxy texture and an off-flavor to your otherwise perfect blondies. Trust us, we’ve tested this, and the difference is significant! We highly recommend using brands like Ghirardelli or Nestle, which melt beautifully and offer a rich, creamy flavor that complements the blondie base perfectly. This small upgrade is well worth the extra cost for a superior tasting bar and a genuinely delightful experience.
• Choose the Right Sprinkles (Jimmies are Best!): Not all sprinkles are created equal, especially when baking! For these funfetti blondies, jimmies-style sprinkles (the small, rod-shaped ones) are your best friend. They hold their shape and color beautifully during baking, maintaining that vibrant, festive look without bleeding. **Avoid anything with pearls, nonpareils, or metallic finishes**, as these types of sprinkles tend to “bleed” their color into the dough, creating a muddy appearance, and can become unpleasantly crunchy or dissolve. Always do a quick taste test of your sprinkles; some cheaper brands have a waxy or artificial flavor that can negatively impact the overall taste of your delicious blondies. Quality jimmies ensure both visual appeal and a great taste!
• The Golden Rule: Do NOT Overbake!: This is perhaps the most critical tip for achieving a soft, perfectly chewy blondie. The trick is to bake the bars just until the edges are lightly golden brown and set. The very center may still look slightly soft or even a little “doughy” when you pull them from the oven – this is exactly what you want! The residual heat from the hot pan will continue to cook the blondies as they cool, known as carryover cooking, ensuring they set up perfectly without becoming dry. Overbaking will result in dry, crumbly, and cake-like blondies, losing that desirable chewy texture. Err on the side of slightly underbaked rather than overbaked.
• Mix by Hand for Optimal Chewiness: As mentioned, since this recipe uses melted butter, you absolutely do not need an electric mixer. In fact, mixing by hand is preferable! The key to a wonderfully chewy texture is to only mix the ingredients until they are just combined. Overmixing, especially once the flour is added, can develop the gluten in the flour, making your blondies tough and cakey rather than soft and fudgy. A sturdy whisk and a spatula are all you need for perfectly mixed dough. This gentle approach ensures your blondies have that signature dense, gooey interior.
• Allow for Complete Cooling Before Slicing: Patience is a virtue, especially when it comes to these blondies! While it’s tempting to dive into warm, gooey bars, allowing them to cool completely in the pan is essential for achieving clean slices and the proper firm-yet-chewy texture. As they cool, the bars will continue to set and firm up. If you slice them warm, they will be very gooey, fall apart easily, and might appear undercooked even if they are perfectly baked. For best results, let them cool for at least 2-3 hours on a wire rack, or even chill them in the refrigerator for 30-60 minutes for super clean cuts and an even chewier bite.
• The Magic of Cornstarch: Ever wonder what gives some baked goods that extra soft, tender, and chewy texture? It’s often cornstarch! Adding a tablespoon of cornstarch to your flour mixture inhibits gluten development slightly, resulting in a more delicate crumb and a chewier bite. It’s a subtle but powerful secret weapon for achieving that coveted bakery-style texture in your blondies.

Thick & Chewy Funfetti Blondies Recipe Card

These incredibly soft, thick, and wonderfully chewy funfetti blondies are designed for ease, made in a single bowl with no electric mixer needed! Each bite is packed with vibrant rainbow sprinkles and creamy white chocolate chips, creating a perfectly balanced sweet & salty flavor that guarantees them as a perpetual crowd-favorite.

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Total Time:

40 minutes
mins

Yields:
24
squares

By:
Melissa Rose

Ingredients

• 1 cup unsalted butter (2 sticks, melted)
• 1 cup light brown sugar (packed)
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract (don’t use imitation for best flavor)
• 1 ½ teaspoons salt (Enhances flavors and balances sweetness!)
• 1 teaspoon baking powder
• 1 tablespoon cornstarch (for extra chewiness and tenderness)
• 2 ½ cups all-purpose flour
• 1 cup high-quality white chocolate chips (plus more for topping; Ghirardelli or Nestle recommended)
• ½ cup rainbow jimmies sprinkles (plus more for topping, only use jimmies to prevent bleeding)

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Instructions for the Best Funfetti Blondies

1. 1. Prepare Oven & Pan: Preheat your oven to 350ºF (175ºC). Line a 9×13-inch light-metal baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. Lightly grease any exposed parts of the pan or the parchment paper itself. This ensures no sticking and effortless removal!
2. 2. Melt Butter: In a large, microwave-safe bowl or a small saucepan, gently warm the 1 cup (2 sticks) unsalted butter until it is just melted. It should be liquid but not boiling or browning. If it’s steaming hot, allow it to cool for a few minutes (to lukewarm) before proceeding; adding hot butter can scramble the eggs or create an oily texture.
3. 3. Combine Wet Ingredients: Pour the slightly cooled melted butter into your large mixing bowl. Add the 1 cup light brown sugar (packed) and 1 cup granulated sugar. Stir vigorously by hand with a whisk or wooden spoon for 1-2 minutes until the sugars are fully dissolved and the mixture is smooth and glossy. This initial thorough mixing is important for achieving that signature chewy texture.
4. 4. Add Eggs & Flavor: Stir in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the 1 tablespoon pure vanilla extract, 1 teaspoon baking powder, and 1 ½ teaspoons salt. Mix until everything is well-combined and homogenous. The mixture should be a pale, uniform color.
5. 5. Fold in Dry & Mix-ins: Add the 1 tablespoon cornstarch and 2 ½ cups all-purpose flour to the wet mixture. Mix gently with a spatula until *just* combined and no streaks of dry flour remain. Be careful not to overmix! Then, fold in the 1 cup high-quality white chocolate chips and ½ cup rainbow jimmies sprinkles until evenly distributed throughout the dough. The dough will be thick and slightly “wetter” than traditional cookie dough; if it seems too runny, let it rest for 5-10 minutes to firm up slightly (but avoid adding more flour unless absolutely necessary).
6. 6. Spread & Decorate: Transfer the blondie dough into your prepared 9×13-inch pan. Using a spatula or your hands (lightly dampened with water if sticky), spread the dough into an even layer, making sure it reaches all corners. For an extra pop of color and visual appeal, gently press a few extra white chocolate chips and rainbow sprinkles on top of the dough before baking.
7. 7. Bake to Perfection: Bake for 28-32 minutes at 350℉ (175ºC). Keep a close eye on them! The blondies are done when the edges are lightly golden brown and set, but the center still looks slightly soft or even a little underbaked. Remember, they will continue to set as they cool thanks to residual heat. Overbaking leads to dry blondies, so err on the side of caution.
8. 8. Cool Completely & Slice: This step is non-negotiable for perfectly structured, chewy blondies! Allow the blondies to cool completely in the pan on a wire rack for at least 2-3 hours. For the cleanest cuts, you can even chill them in the refrigerator for 30-60 minutes after they’ve reached room temperature. Once fully cooled and firm, use the parchment paper overhang to lift them out of the pan, then slice into 12-24 squares, depending on your desired serving size. Enjoy your thick, chewy, and delightful funfetti blondies!

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Chef’s Notes & Pro Tips for Funfetti Blondies:

The White Chocolate Chip Difference: We can’t stress this enough! While saving a dollar on generic brands might seem appealing, it’s truly a false economy when it comes to white chocolate chips. Lower quality chips often contain more hydrogenated oils and less actual cocoa butter, leading to a waxy mouthfeel and an artificial flavor that can overpower the delicate buttery notes of your blondies. Investing in a premium brand like Ghirardelli or Nestle ensures superior melting quality and a rich, creamy taste that elevates the entire experience. They are well worth the extra expense for a truly exceptional dessert.

Sprinkle Smarts: For vibrant, non-bleeding funfetti, stick exclusively to **jimmies** (the cylindrical rod-shaped sprinkles). Other types, especially nonpareils (tiny balls) or pearls, contain dyes that easily bleed into the moist dough during baking, turning your beautiful rainbow into a murky mess. Additionally, some sprinkles, particularly the crunchy ones or novelty shapes, can have a chalky or unpleasant flavor when baked directly into dough. Always taste your sprinkles before adding them to ensure they contribute positively to the flavor profile. They might be fine for a minimal decorative topping, but for mixing into the dough, choose wisely!

Baking Pan Choice: A light-colored metal baking pan is ideal for blondies. Darker pans absorb more heat and can cause the edges to overbake or become too crisp before the center is done. If you only have a dark pan, consider reducing the oven temperature by 25°F (about 15°C) and keeping a closer eye on baking time.

Storage & Freshness: Store your cooled funfetti blondies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices (wrapped tightly in plastic wrap and then foil) for up to 3 months. Thaw at room temperature for an hour or two, or gently warm in the microwave for a fresh-baked feel.

Nutrition Information (per serving)

Calories: 246kcal |
Carbohydrates: 36g |
Protein: 2g |
Fat: 11g |
Saturated Fat: 7g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 36mg |
Sodium: 221mg |
Potassium: 73mg |
Fiber: 1g |
Sugar: 25g |
Vitamin A: 258IU |
Vitamin C: 1mg |
Calcium: 36mg |
Iron: 1mg

Serving, Storage, and Make-Ahead Tips for Your Funfetti Blondies

Once your beautiful funfetti blondies are cooled and sliced, they’re ready to be devoured! Here are some tips to make the most of your batch, whether you’re serving them immediately or saving them for later:

• Serving Suggestions: These blondies are fantastic on their own, perhaps with a cold glass of milk, a warm cup of coffee, or even a festive cocktail. For an extra indulgent treat, serve them slightly warm with a scoop of premium vanilla bean ice cream and an extra sprinkle of jimmies! They also make a wonderful addition to any dessert platter or party spread.
• Storage: To maintain their optimal freshness and chewiness, store the cooled blondies in an airtight container at room temperature for up to 3-4 days. You can also place a slice of plain white bread in the container with them; the bread will absorb moisture, helping to keep the blondies soft and fresh, though this recipe tends to stay moist quite well on its own.
• Freezing for Later: Blondies freeze exceptionally well, making them perfect for meal prepping desserts! Once completely cooled, wrap individual slices tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be frozen for up to 3 months without loss of quality. Thaw at room temperature for an hour or two, or gently warm in the microwave for a few seconds if you prefer them warm and gooey, tasting just like fresh-baked.
• Make-Ahead Dough: While these blondies are quick to make fresh, you can also prepare the dough ahead of time. Cover the mixing bowl tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let the dough come closer to room temperature for about 15-30 minutes (it will be very firm when cold) before spreading into the prepared pan and baking as directed. This can be a great time-saver for entertaining!

Funfetti Blondie Variations and Flavor Twists to Explore

While the classic funfetti blondie is perfect as is, it’s also a fantastic base for creativity! Here are a few ideas to customize your next batch and keep things exciting, whether for different seasons or just to satisfy a new craving:

• Chocolate Overload: For serious chocolate lovers, swap half of the white chocolate chips for milk, semi-sweet, or even dark chocolate chips for a rich, double chocolate funfetti experience.
• Nutty Addition: Fold in ½ cup of chopped pecans, walnuts, or macadamia nuts with the sprinkles for a delightful crunch and added depth of flavor. Toasting the nuts lightly beforehand will significantly enhance their aroma and taste!
• Citrus Zest: Add 1-2 teaspoons of fresh orange, lemon, or lime zest to the dough along with the vanilla extract. The bright citrus will cut through the sweetness and add a refreshing, fragrant twist.
• Seasonal Sprinkles: Tailor your blondies to any holiday or season by using themed sprinkles! Think festive red and green for Christmas, charming pastels for Easter, or spooky orange and black for Halloween. This is an easy way to make them event-specific.
• Extract Swaps: Experiment with different extracts to alter the flavor profile. A touch of almond extract can complement the vanilla beautifully, or a peppermint extract could make for a unique, festive treat during the winter months. Maple extract also pairs wonderfully with the brown sugar base.
• Glaze Topping: Instead of extra sprinkles, consider a simple vanilla glaze. Whisk together powdered sugar with a splash of milk and vanilla extract until smooth, then drizzle over the cooled blondies.

Frequently Asked Questions (FAQs) About Baking Funfetti Blondies

What exactly is a blondie?

A blondie is a chewy, rich dessert bar, often compared to a brownie but without the cocoa. Its primary flavor comes from brown sugar, butter, and vanilla, giving it a deep, caramel-like taste. Funfetti blondies simply add colorful sprinkles for a festive and celebratory twist.

Why are my blondies turning out cakey instead of chewy?

The most common culprits for cakey blondies are overmixing the dough (which develops gluten, leading to a tougher, bread-like texture) and overbaking. Ensure you mix only until the ingredients are just combined and pull them from the oven when the edges are lightly golden but the center still looks slightly soft and unset.

Can I use margarine instead of unsalted butter in this recipe?

While you technically *can* substitute margarine, we highly recommend sticking to unsalted butter for the absolute best flavor and texture. Margarine often contains more water and less fat, along with different emulsifiers, which can result in a less rich, less chewy, and sometimes greasier blondie with a less desirable crumb. Butter provides that unparalleled depth of flavor and tender, fudgy texture that defines a perfect blondie.

My sprinkles bled into the dough and lost their vibrant color. What went wrong?

This typically happens when using sprinkles other than “jimmies” (the cylindrical, rod-shaped ones). Nonpareils (tiny balls), pearls, or other decorative sprinkles often contain dyes that are not stable when baked into wet dough and will bleed easily, resulting in muted, murky colors. For vibrant, retained colors, stick to high-quality jimmies only.

How do I achieve perfectly clean cuts when slicing my blondies?

The key to clean, neat slices is patience and temperature. Allow the blondies to cool completely to room temperature, and for truly pristine cuts, chill them in the refrigerator for 30-60 minutes after they’ve cooled. Use a large, sharp knife, warming it slightly under hot water and wiping it clean with a damp cloth between each cut to prevent sticking and dragging crumbs.

We hope you enjoy baking and sharing these delightful, thick, and chewy Funfetti Blondies as much as we do. They are truly a testament to how simple ingredients, combined with a few key techniques, can create something extraordinary and bring a burst of joy to any day. Happy baking!