Description
These Patriotic Funfetti Blondies are a delightful and festive treat perfect for celebrations. Loaded with red, white, and blue candy-coated chocolates and optional white chocolate chips, they offer a sweet, colorful twist on classic blondies. With a moist, soft texture and a buttery flavor, these blondies are easy to make and sure to be a hit at any gathering.
Ingredients
Wet Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Mix-Ins
- 1 cup red, white, and blue candy-coated chocolates or sprinkles
- ½ cup white chocolate chips (optional)
Instructions
- PREPARE THE PAN: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper to ensure the blondies can be removed easily after baking.
- MIX WET INGREDIENTS: In a large bowl, combine the melted butter and brown sugar. Stir until the mixture is smooth and glossy. Then add the eggs and vanilla extract, mixing thoroughly until fully incorporated.
- ADD DRY INGREDIENTS: Add the all-purpose flour, baking powder, and salt to the wet mixture. Fold gently until just combined to avoid overmixing, which helps keep the blondies soft.
- FOLD IN MIX-INS: Gently stir in the red, white, and blue candy-coated chocolates or sprinkles along with the white chocolate chips, ensuring they are evenly distributed throughout the batter without overworking it.
- SPREAD BATTER: Transfer the batter into the prepared baking pan. Use a spatula to spread it evenly across the surface for uniform baking.
- BAKE: Place the pan in the preheated oven and bake for 25 to 30 minutes. The blondies are done when the edges turn golden brown and the center is slightly soft but set.
- COOL AND SLICE: Remove the pan from the oven and let the blondies cool completely in the pan. Once cooled, cut into 16 even squares to achieve clean edges.
Notes
- Ensure not to overmix the batter once the flour is added to keep the blondies tender and moist.
- Use parchment paper for easy removal and cleaner cuts.
- White chocolate chips are optional but add a lovely sweetness and texture contrast.
- Allow blondies to cool completely before slicing to prevent crumbling.
