| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the baking pan
- 1 1/2 cups packed brown sugar
- 1 1/2 sticks (12 tablespoons) salted butter, melted
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup rainbow sprinkles
- 5 cups powdered sugar, sifted
- 2 sticks (1 cup) salted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup milk
- 1/4 cup rainbow sprinkles, plus more for garnish
Instructions
- For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
- In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
- Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
- For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
- Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
- Carefully lift the blondies out of the pan and cut into 2-inch squares.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 648 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 0 g |
| Sugar | 81 g |
| Protein | 3 g |
| Cholesterol | 103 mg |
| Sodium | 355 mg |
Reviews
make more videos
My son’s favorite. I use store-bought frosting.
I should have made the frosting from the recipe. I used store bought and regretted it. My kids loved them either way though. Super fun.
This is my second time making these. They are huge hit! I recommend using a 9×13 Pan or Pyrex with parchment and spray..35 minsThey came out perfect! Last time I used an 8×8 they were too soft and thick. Also, I would half the frosting recipe.. delicious!!
Very good. I do not make the frosty. Good enough without it. Mama this recipe all the time.
Super easy and kids loved!
Grandkids loved these. Had to bake for a few extra minutes since center was still loose. Didn’t need frosting, already sweet enough. Will try these with chopped walnuts instead of sprinkles for the adults. May even melt some chocolate chips over the top. Great basic recipe.
These are SOOOOOO good and taste so much better than anything you could buy.
Pretty and festive looking. Made half of the frosting just by instinct and used less than the half. Still very, very sweet. Good without the frosting and okay with just a bit of frosting. Tailor to your tastes! I don’t think I would make this again.
Very yummy, my husband and I really enjoyed this! I only added a small portion of the frosting, but husband liked it so much he requested that I keep the extra to dip things in.