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I think I have made it pretty clear on here that I truly believe sprinkles make everything better. But just in case I haven’t convinced you yet…I present to you these White Chocolate Confetti Blondies…
I don’t know about you…but just looking at them makes me feel better. And eating them…that’s a whole new level of happiness.
This recipe is the result of what I like to call a Special Sprinkles Makeover. I take an old recipe that I have been using for years, and give it a Sprinkles for Breakfast update. The original recipe, Chocolate Chip Toffee Blondies, was actually one of my first posts where I was still taking pictures on the the fire escape of my tiny New York City apartment.
Thankfully, I have come a long way since then. At least in my photography skills. I’m not so sure about other areas in my life, but that’s a conversation for another time. What’s important right now is that I continue telling you how amazing these blondies are.
The base is a soft and chewy brown sugar blondie filled with white chocolate chips and sprinkles (of course). Then, using a “poke cake” method, I added a brown sugar glaze that not only seeps down into the blonie, but also makes a nice crust on top. Basically, the result is pretty freakin’ amazing.
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WHITE CHOCOLATE CONFETTI BLONDIES
Ingredients
BLONDIES
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 2 1/2 cups firmly packed brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon of salt
- 12 oz. (minus 1/4 cup for the topping)white chocolate chips
- 1/4 cup sprinkles
TOPPING
- 1 1/2 tablespoons unsalted butter
- 1/4 cup whole milk
- 1 1/2 cups plus 2 tablespoons powdered sugar
- 1/3 cup firmly packed light brown sugar
- 1/4 cup white chocolate chips
- 1/4 cup sprinkles
Instructions
For the blondies:
- Preheat the oven to 350 degrees. Spray non-stick cooking spray all over the bottom of a 9x13 baking pan.
- In a bowl with an electric mixer, beat butter and sugar until smooth and creamy.
- Add eggs and vanilla, mix until fully incorporated.
- Add flour, baking soda, and salt. Mix until just combined.
- Stir in white chocolate chips and sprinkles.
- Using a rubber spatula, spread batter evenly in the pan.
- Bake the blondies 25 to 30 minutes, or until the center is no longer runny when tested with a wooden skewer.
For the topping:
- In a small saucepan, heat butter and milk over medium heat until the butter is melted.
- Once melted, stir in powdered sugar and brown sugar. Mix until the sugars are melted.
- Increase heat to medium-high and let simmer until it thickens. (About 5 minutes)
- Once the blodnies are out of the oven, use a wooden skewer or fork to poke holes in the blondies and pour on the mixture.
- Scatter sprinkles and white chocolate chips on top.
- Place on a cooling rack to cool.
