Easy Funfetti Blondies Rainbow Chip Frosting
Oh, these funfetti blondies rainbow chip treats! Honestly, the moment I started tweaking this recipe, I knew I was onto something special. It’s like taking those nostalgic birthday cake vibes and wrapping them up in a chewy, buttery blondie hug. I remember making my first batch during a particularly hectic week when the kids were home from school, and I just needed a little burst of joy. The house filled with this incredible, warm, sugary scent, and the colorful sprinkles just popped against the golden-brown batter. It was instant happiness. My oldest daughter took one bite and declared, “Mom, these are like sunshine in your mouth!” And you know what? She wasn’t wrong. If you’ve ever loved a good confetti cake or a classic blondie, get ready, because this is where those two worlds collide in the most delightful way.
What are Funfetti Blondies?
So, what exactly *are* these delightful little squares? Think of them as the sophisticated, grown-up cousin of the basic blondie. Instead of just plain ol’ vanilla, we’re infusing them with that classic birthday cake essence, thanks to a good dose of vanilla extract and, of course, a generous scattering of rainbow chips. These aren’t just any chocolate chips; they’re the waxy, colorful kind that melt into these beautiful little pockets of sweetness and add that signature “funfetti” look. The “blondie” part means you get that rich, caramel-like, chewy base that’s made without cocoa powder, so it stays wonderfully pale and lets those rainbow chips truly shine. It’s essentially a happy, celebratory dessert that’s surprisingly easy to whip up, making it perfect for any day that needs a little extra sparkle.
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this funfetti blondies rainbow chip recipe has become a staple in my kitchen. First off, the flavor is just out of this world. You get that deep, buttery, brown-sugar richness from the blondie base, followed by the sweet, slightly fruity burst from those colorful chips. It’s a flavor combination that just screams celebration! And speaking of celebration, the visual appeal is undeniable. Those vibrant rainbow chips scattered throughout the golden batter make every bite a little party. But it’s not just about taste and looks; it’s about simplicity. This recipe is a lifesaver on busy nights or when unexpected guests pop over. You can honestly have these mixed up and in the oven in under 20 minutes. I’ve tried other blondie recipes that require chilling the dough or more complex steps, but this one is wonderfully straightforward. Plus, the ingredients are super budget-friendly; you likely have most of them in your pantry right now. What I love most, though, is the versatility. These are perfect on their own, but they also make a fantastic base for ice cream sundaes or can be served with a dollop of whipped cream. They’re less fussy than a full cake but deliver just as much joy, making them ideal for that late-night sweet craving or when you want something special without a huge time commitment. Seriously, the smell that fills your house while these are baking is worth the effort alone – it’s pure comfort!
How do you make funfetti blondies?
Quick Overview
Making these funfetti blondies rainbow chip is a breeze! You’ll essentially melt your butter, whisk in your sugars and vanilla, then gently fold in your dry ingredients and those glorious rainbow chips. No fancy equipment needed, just a bowl, a whisk, and a spatula. We’re aiming for a chewy, fudgy texture, so we won’t be overmixing. It’s a straightforward process that yields incredibly delicious results, perfect for anyone looking for a quick, crowd-pleasing treat.
Ingredients
For the Main Batter:
Unsalted Butter: 1 cup (2 sticks), melted. Using unsalted butter lets you control the saltiness perfectly. I always melt mine gently in a saucepan over low heat or in the microwave in 30-second bursts until just liquid. Don’t let it get brown!
Granulated Sugar: 1 cup. This gives our blondies structure and helps with crisp edges.
Light Brown Sugar: 1 cup, packed. This is where a lot of that lovely caramel flavor and chewy texture comes from. Make sure it’s nice and soft; if yours is a bit hard, microwave it with a damp paper towel for about 10 seconds to revive it.
Eggs: 2 large, at room temperature. Room temperature eggs incorporate much better into the batter, giving you a more uniform texture. If you forget to take them out, you can place them in a bowl of warm (not hot) water for about 5-10 minutes.
Vanilla Extract: 2 teaspoons. Use the good stuff! This is crucial for that classic blondie flavor and really brings out the ‘funfetti’ magic. Don’t skimp here.
All-Purpose Flour: 1 ½ cups. Spooned and leveled. Measuring flour correctly is key to a good texture; too much flour can make your blondies dry. I always lightly spoon the flour into my measuring cup and then level it off with a straight edge.
Baking Powder: ½ teaspoon. This gives just a little lift, ensuring they aren’t too dense.
Salt: ½ teaspoon. Balances out the sweetness and enhances all the flavors.
Rainbow Chips: 1 ½ cups. These are the stars! You can find these at most major grocery stores in the baking aisle. They’re typically a candy coating with a flavor that complements baked goods. If you can only find sprinkles, that’s fine too, but the chips give a more distinct texture and flavor burst.
For the Glaze (Optional, but highly recommended!):
Powdered Sugar: 1 cup. Sifted to avoid lumps.
Milk or Cream: 2-3 tablespoons. You can use any kind of milk, or even a little heavy cream for extra richness. Adjust the amount to get your desired drizzle consistency.
Vanilla Extract: ½ teaspoon. For a hint of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350°F (175°C). For a perfect 8×8 inch pan, I like to line it with parchment paper, leaving an overhang on two sides. This makes lifting the baked blondies out a dream and keeps cleanup to a minimum. Just press the parchment down so it stays put. This step is so crucial; I’ve definitely forgotten it before and spent ages trying to cut chewy bars out of a sticky pan!
Step 2: Mix Dry Ingredients
Grab a medium-sized bowl and whisk together your flour, baking powder, and salt. Give it a good mix to make sure everything is evenly distributed. This ensures your baking powder and salt are spread throughout, so you don’t get any weird pockets of flavor or texture in your final blondies. See? Easy peasy.
Step 3: Mix Wet Ingredients
In a larger bowl, pour in your melted butter. Add both the granulated sugar and the packed light brown sugar. Whisk these together until they’re well combined and look a bit like wet sand. Now, beat in your two room-temperature eggs, one at a time, whisking well after each addition. Finally, stir in the vanilla extract. The mixture should look smooth and glossy.
Step 4: Combine
It’s time to bring everything together! Pour the dry ingredients into the wet ingredients. Now, here’s the key: use a spatula or a wooden spoon to gently fold them together. Mix ONLY until you no longer see streaks of dry flour. Overmixing is the enemy of a chewy blondie; it develops the gluten too much and can make them tough. So, be gentle and stop as soon as it’s *just* combined.
Step 5: Prepare Filling
Wait, what filling? Oh right, the rainbow chips! You’ve already got them measured out. The “preparation” for this filling is simply having them ready to go in the next step. I like to give them a quick shake to make sure they’re all separated.
Step 6: Layer & Swirl
Gently fold in your rainbow chips into the blondie batter. Again, don’t go crazy here; just a few stirs to distribute them evenly. Then, pour the batter into your prepared 8×8 inch pan. Use your spatula to spread it out evenly. You can add a few extra rainbow chips on top for decoration if you’re feeling fancy, pressing them in slightly so they don’t fall off after baking.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 25-30 minutes. You’ll know they’re done when the edges are golden brown and set, and the center looks mostly set but might still have a *slight* wobble. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter. I always pull mine out a minute or two early because I prefer them super chewy, and they continue to cook a little as they cool.
Step 8: Cool & Glaze
This is probably the hardest part – waiting! Let the blondies cool in the pan on a wire rack for at least 15-20 minutes. This helps them firm up. Once they’re slightly cooled, you can prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and the vanilla extract. Whisk until smooth. If it’s too thick, add another tablespoon of milk, a teaspoon at a time, until you reach a drizzly consistency. Drizzle this over the slightly warm blondies. The warmth helps the glaze set nicely. Let them cool *completely* before cutting. Trust me on this, warm blondies and glaze make a melty mess!
Step 9: Slice & Serve
Once completely cool, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board. Use a sharp knife to cut into squares. For clean cuts, wipe your knife clean between slices. I usually get about 16 squares from an 8×8 pan. Serve them at room temperature for the best texture and flavor.
What to Serve It With
These funfetti blondies rainbow chip are so versatile, they fit into any occasion! For a quick breakfast treat, pair a warm blondie with a steaming cup of coffee. The rich flavors are a wonderful way to start the day, especially if you’ve got a busy schedule ahead. At a more elegant brunch, I love cutting them into smaller, bite-sized squares and arranging them on a tiered stand with fresh berries and perhaps some mini croissants. They add such a cheerful pop of color! For dessert, they’re fantastic on their own, but I often serve them à la mode with a scoop of vanilla bean or cookie dough ice cream. The contrast of the warm blondie and cold ice cream is pure heaven. And for those cozy snack times when you just need a little pick-me-up? A glass of cold milk is the ultimate pairing. My kids always go for milk, and honestly, I sometimes do too! One of my favorite family traditions is to serve these after a big Sunday dinner, cut into generous squares. Everyone always asks for seconds!
Top Tips for Perfecting Your Funfetti Blondies Rainbow Chip
I’ve made these funfetti blondies rainbow chip more times than I can count, and along the way, I’ve picked up a few little tricks that make all the difference. First, about the rainbow chips: while the candy-coated ones are fantastic, if you can only find baking sprinkles, they’ll work too! Just be aware that they might bleed color a bit more during baking, which can give a slightly more “tie-dye” effect, and they won’t have that same distinct candy crunch. For mixing, remember the golden rule: do NOT overmix the batter once the flour is added. This is the absolute key to achieving that signature chewy blondie texture. Stop as soon as you don’t see any dry flour streaks. Overmixing develops gluten, leading to a tough, cakey blondie, and we definitely don’t want that! When it comes to the swirl, if you want more defined swirls of color from your chips, gently fold them in and then press them into the batter a bit before baking. For a more uniform distribution, just mix them in gently. Baking time can vary wildly depending on your oven, so always use the toothpick test as your guide. I actually prefer my blondies to be a little underbaked in the center – they’ll continue to cook as they cool, resulting in an even gooier, chewier texture. If you’re not a fan of the sweetness of the glaze, you can totally skip it! A simple dusting of powdered sugar or even a sprinkle of extra rainbow chips on top works beautifully. Another tip I learned after a few tries: make sure your eggs are at room temperature. They emulsify so much better with the butter and sugar mixture, leading to a smoother, more cohesive batter. And if you’re short on time and don’t have parchment paper, generously greasing and flouring your pan will work, but you might lose a few bits of blondie deliciousness to the pan!
Storing and Reheating Tips
One of the best things about these funfetti blondies rainbow chip is how well they keep! If you’re planning to enjoy them within a day or two, simply store them in an airtight container at room temperature. I usually leave them in the baking pan, covered tightly with plastic wrap or a lid, right on the counter. They stay perfectly soft and chewy for up to 3 days this way. If you know you won’t get through them that quickly, or if your kitchen is particularly warm, popping them in the refrigerator is a great option. Store them in an airtight container, and they should stay fresh and delicious for about a week. I find they taste even chewier straight from the fridge! For longer storage, freezing is your best friend. You can freeze the whole pan or individual bars. Wrap them tightly in plastic wrap, then in a layer of aluminum foil, or place them in a freezer-safe airtight container. They’ll last for up to 3 months in the freezer. To thaw, simply let them sit at room temperature for a few hours, or pop them in the fridge overnight. If you’ve glazed them, the glaze holds up well with all storage methods, though it might soften slightly if they’re still a bit warm when you store them. Honestly, though, these usually disappear so fast at my house, I rarely get to test the long-term storage!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for funfetti blondies rainbow chip! I really hope you give these a try. They’re more than just a dessert; they’re little bites of happiness that are perfect for birthdays, holidays, or just making an ordinary Tuesday feel a little more special. The combination of the rich, chewy blondie and those bursts of colorful sweetness is just unbeatable. If you love this recipe, you might also enjoy my Chewy Chocolate Chip Cookies or my Classic Brownie Recipe. They both share that same focus on simple ingredients and incredible texture. I can’t wait to hear what you think! Please leave a comment below and let me know how your funfetti blondies turned out, or share any fun twists you added. Happy baking, my friends!
Funfetti Cake Batter Blondies with Rainbow Chip Icing
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine cake mix with oil and egg.
- Add milk slowly until the batter is just combined. You want it to be as dense as possible.
- Stir in white chocolate chips.
- Pour into a greased 8 x 8 pan.
- Bake for 25-30 minutes or until the edges are golden.
- Let cool, then top with rainbow chip icing.
