White Chocolate Funfetti Blondies

White Chocolate Funfetti Blondies requires approximately 4 hours from start to finish. This hor d'oeuvre has 190 calories, 2g of protein, and 10g of fat per serving. For 53 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. Several people made this recipe, and 6135 would say it hit the spot. It is brought to you by Love and Olive Oil. If you have white chocolate, eggs, sprinkles, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 11%. Users who liked this recipe also liked Funfetti White Chocolate Brownies, Funfetti White Chocolate Brownies, and White Chocolate Funfetti Macaroons.

Servings: 16

Preparation duration: 195 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.Melt butter in a large, microwave-safe bowl. Add white chocolate; the residual heat from the melted butter should be enough to melt the chocolate. If necessary, microwave on medium power in 10 second intervals, stirring until completely melted and smooth.Stir in sugar and brown sugar. The mixture may appear to separate a bit at this point which is normal. Whisk in eggs and vanilla until smooth.Fold in flour, baking powder, and salt until almost incorporated, then fold in sprinkles. Pour into prepared pan.Bake for about 30 minutes or until top is set and lightly crackled and edges are golden brown. A toothpick inserted near the center should come out cleanly with only a few moist crumbs attached. Place pan on a wire rack and let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. Lift out blondies using edges of parchment paper as handles and cut into 16 even squares. Blondies will keep in an airtight container for up to 3 days, or refrigerated for up to a week.

 

Step by step:

1. Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.Melt butter in a large, microwave-safe bowl.

2. Add white chocolate; the residual heat from the melted butter should be enough to melt the chocolate. If necessary, microwave on medium power in 10 second intervals, stirring until completely melted and smooth.Stir in sugar and brown sugar. The mixture may appear to separate a bit at this point which is normal.

3. Whisk in eggs and vanilla until smooth.Fold in flour, baking powder, and salt until almost incorporated, then fold in sprinkles.

4. Pour into prepared pan.

5. Bake for about 30 minutes or until top is set and lightly crackled and edges are golden brown. A toothpick inserted near the center should come out cleanly with only a few moist crumbs attached.

6. Place pan on a wire rack and let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. Lift out blondies using edges of parchment paper as handles and cut into 16 even squares. Blondies will keep in an airtight container for up to 3 days, or refrigerated for up to a week.

Nutrition Information:

covered percent of daily need