Frosted Funfetti Blondies are chewy blondie bars loaded with sprinkles! Topped with a thick vanilla frosting and even more sprinkles, these are the perfect festive treat for any celebration.
I love blondies so much that I created an entire chapter dedicated to them in my cookbook. Today’s version has frosting, which is my love language!
This recipe was originally published in Septempber 2015. The images and recipe notes were updated in January 2025.
Aimee’s Recipe Notes
- Taste: Buttery and sweet with bursts of vanilla and colorful sprinkles throughout.
- Texture: Dense, chewy blondies topped with creamy frosting for an extra layer of indulgence.
- Ease to Make: Easy, with straightforward mixing and baking steps.
- Cooking Tools: Oven-baked in a square pan.
- Top Tip: Gently fold in the sprinkles to avoid color bleeding, and let the blondies cool completely before frosting for clean slices.
Using my favorite cake batter blondies as a base, today’s are even better!
- Soft, chewy blondies with creamy vanilla flavor.
- Sprinkles and white chocolate chips are baked right into the batter.
- A thick layer of vanilla frosting on top for more decadent sweetness.
- You can make them with any color sprinkles for different holidays and festivities!
You don’t have to be a kid to LOVE sprinkles. Even the most business-like adult can’t resist a colorful plate of Funfetti Cookies or a Funfetti Cupcakes.
Ingredient Notes
Along with eggs and flour, you will need these key ingredients for frosted Funfetti blondies.
- Melted butter makes blondies super chewy and tender.
- Light brown sugar mixed with the butter creates a slightly caramelized sweetness you’ll love.
- Vanilla extract is the primary flavor in both the blondie bars themselves and the frosting. We love baking with this homemade Instant Pot Vanilla Extract.
- Sprinkles. Use long skinny sprinkles (jimmies) for this funfetti dessert.
- White chocolate chips are the perfect mix-in to complement the colorful sprinkles!
- Vanilla frosting is made with butter, powdered sugar, milk and additional vanilla extract.
How to Make Blondies with Sprinkles and Frosting
I’ve made more than my share of blondie recipes over the years and learned a few things along the way.
- Line your baking pan with parchment paper. This prevents sticking and makes it easy to lift the baked blondies out of the pan when they’re done.
- The blondies will still be soft in the middle when they are done baking. The center will set to chewy perfection as the blondies cool.
- Change up the sprinkle colors. This is an easy way to adapt these blondies for different seasons or holidays.
Try the recipe with red and green sprinkles at Christmas, pink for Valentine’s Day, or red and blue for the 4th of July. I love trying all kinds of color combinations!
Today, I chose a variety of rainbow sprinkles for blondies with a classic birthday cake flair.
Tips and Tricks
- Jimmies style sprinkles are my favorite to use in the batter. They don’t bleed color like nonpareils sprinkles do. For the frosting, any type of sprinkles can be used.
- Store blondies in an airtight container at room temperature.
- You can freeze blondies in an airtight container for up to 3 months, with or without the frosting. However, you may notice some color bleed from the sprinkles when you thaw them.
More Funfetti Desserts
- Funfetti Sandwich Cookies: sweet shortbread cookies with a creamy filling!
- Funfetti Layer Cake: a delicious vanilla cake with LOTS of sprinkles!
- Funfetti Dip
- Vanilla Funfetti cake roll: lots of tips and tricks to make the perfect cake roll!
- Funfetti Cupcakes
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Frosted Funfetti Blondies Recipe
Ingredients
For the Blondies:
- 1 ½ cups light brown sugar firmly packed
- 1 cup unsalted butter melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup white chocolate chips
- ½ cup sprinkles
For the Frosting:
- ½ cup unsalted butter softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- ⅓ cup sprinkles
Instructions
- Preheat oven to 350F. Line an 9-inch square baking dish with parchment paper. Set aside.
- In a mixing bowl, with a whisk, blend brown sugar with melted butter until fully combined. Add in eggs and vanilla, whisking until well blended.
- Add flour, salt, and baking powder mix with a silicone spatula or wooden spoon until well blended. Fold in white chocolate chips and sprinkles. Pour into prepared baking dish.
- Bake for 38-42 minutes. Remove from oven and cool on wire rack.
- For the frosting, beat butter, powdered sugar, vanilla and milk for 4-5 minutes using an electric mixer, until fluffy. Fold in sprinkles. Spread over cooled bars. Cut and enjoy.
- Store bars in airtight container at room temperature. ENJOY.
Notes
- Line your baking pan with parchment paper. This prevents sticking and makes it easy to lift the baked blondies out of the pan when they’re done.
- The blondies will still be soft in the middle when they are done baking. The center will set to chewy perfection as the blondies cool.
- Change up the sprinkle colors. This is an easy way to adapt these blondies for different seasons or holidays.
- Storage- keep blondies in an airtight container at room temperature.
- Freeze- store blondies in a freezer safe container for up to three months, thaw on counter overnight. Be aware though that the sprinkles may bleed color as they thaw.
Hi Aimee,
Will your recipes ever be available in gram measurements?
Thank you,
Sherry
Sadly I don’t test my recipes in weight. 95% of my audience is US, so those are the measurements I am comfortable with at this time.
When referring a pan or utensil or ingredient could you use another vendor besides Amazon? Thankyou
You definitely don’t have to purchase it, but at least you can visualize the product. Feel free to use whatever vendor you prefer.
These look so good! I want to make them as a double batch in a 9×13 dish, how long would they need to bake in the oven at 350?
Thiis recipe did not work. After baking for 35 minutes, the middle was still gooey and raw. Continued baking for another 20 minutes and the edges got done, but everything else was still gooey. Super sweet and too buttery. There was butter oozing out of the bars as you cut them. And frosting? If you put that on top, you would go into a diabetic coma.
funfetti is the beeeest! Love these delish blondies!
I love how thick these bars are- funfetti is the best 🙂
I LOVE how your organize the sprinkles by holiday! So fun. And these blondies? Incredible. Funfetti makes everything that much more delicious (especially considering blondies are already my favorite baked good).
I’m a big fan of blondies as well 🙂
These are just too pretty to eat!
xoxoBella | http://xoxobella.com
YUM!!!
Blondies are amazing and your recipe is perfect maked
Oh gawwwwd. They look so fudgy and chewy….I can see myself having “just one more” and failing miserably 😛 😀 <3
EPIC sprinkle fail. Crazy epic. And when you knocked over that paper plate, how many expletives came out of your mouth? Just wondering. Because I would be cussing up a blue streak.
Glitter is worse, though. It just stays forever. I’m always finding it on my kids’ scalps. And it doesn’t come off!
If it’s any consolation, finding sprinkles in your kitchen for months to come is worth these perfect blondies. They look so good! And now you get to buy all new sprinkles and organize them by holiday. Which is not weird at all, btw.
I’m in love! Sprinkles everywhere!
These look so fun and yummy! And I say, the more sprinkles the merrier! 😀
Sprinkles and blondies…two of my favorite things! Love all the fun color in these yummy treats! And yes frosting is necessary!
Dear Aimee, these look fun and decadent. I should bake more often with sprinkles. I’m with Kellie, I would not have noticed either…I feel like I lose something everyday. After a while, you just get used to it! Pinning these for later. xo, Catherine
I wouldn’t have noticed my sprinkles were out of order….there is no order in my pantry. How I wish I were organized….but I’d rather sit and eat a pile of these fabulous blondies. They look fantastic!
These look so good! I can’t wait to try them!
People call glitter the herpes of the craft world… I think spilled sprinkles are the herpes of the baking world. HAHAHA 😉 LOVE this recipe though!!!
Funfetti and Blondies are my two wonderful combinations. These look delicious!