Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, combine the unsalted butter and white chocolate. Heat in 30-second intervals, stirring after each, until melted and smooth. Allow to cool slightly.
- Add the granulated sugar and light brown sugar to the cooled mixture. Stir until well combined and smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add this to the wet ingredients, folding gently until just combined.
- Gently fold in the confetti quin sprinkles until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for about 20-25 minutes, or until edges are golden and a toothpick comes out with a few moist crumbs.
- Allow to cool in the pan for 10 minutes, then transfer to a cooling rack. Once cool, slice into squares and enjoy!
Notes
- Store baked blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze wrapped blondies for up to 3 months.
- Try using different types of chocolate or mix-ins for variations!