Funfetti Blondie Bites: These irresistible bites are all sugar, sprinkles, and frosting! The perfect way to start the 14 Days of Love Series!
14 Recipes. 14 Days. All for Valentine’s Day and the love of all things sugary, chocolatey, and red and pink! It’s going to be all hearts and crafts and delicious sweets up in here. Ohh, oh. Get ready.
Raise your hand if you’re ready for a Valentine’s overload! Mine’s totally raised, by the way. I’ve been dying to get this sugar fest started. And what better way to kick off the series than with these adorable bite-sized funfetti blondies?
It’s like a sprinkles party! Not only because sprinkles are edible confetti, but also because I can’t make something with sprinkles without literally getting sprinkles everywhere.
The floor. The counter. My clothes. #sprinklestruggles
So, these kind of became an unintentional intentional sprinkle party. Buuuut they are so worth the sprinkles mess. Throw allll the sprinkles in celebration! Oh wait, I already did. I’m still trying to clean them up.
Technically, while these were made to kick off this series, they also doubled as a going away party dessert for one of my closest friends. She’s leaving the country for med school, which is insanely awesome, and these funfetti bites are all fun, festive, and the perfect way to celebrate, dessert style.
They are also incredibly easy to make, which makes them even more irresistible since they can be whipped up on a moment’s notice (perfect for all those times you just NEED a healthy dose of sugar. . .anyone else ever feel that way, or is it just me? 😉 ).
These bars are soft, chewy, and packed with amazing classic sugar cookie flavor. As if they weren’t sweet enough, frosting seemed like the perfect addition, especially since the sprinkles stick to the classic vanilla buttercream oh-so-well.
Plus, frosted dessert bars are so good. Understatement of the year, am I right?
These funfetti blondies are topped with homemade buttercream and cut into bite-sized pieces!
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg + 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 tsp almond extract
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 cup rainbow sprinkles (the jimmies tend to work the best, as they don't melt in the batter)
- 3/4 cup unsalted butter, softened to room temperature
- 2 1/4 - 3 cups powdered sugar, depending upon preference
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- salt, to taste
- extra sprinkles for decorating on top, any kind
Preheat oven to 350F degrees. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
In a large bowl with a mixer, cream the softened butter for about 1 minute on medium speed. Once light and fluffy, add in white and brown sugar and beat until fluffy and light in color. Beat in egg, egg yolk, almond, and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Slowly add the dry ingredients into the wet ingredients. The dough will be thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula.
In the prepared baking pan, press in the cookie dough in an even layer. Because the dough is thick, it takes a little bit of work to press it in evenly.
Bake for 20-23 minutes or until very lightly browned on top. The bars are when extra soft, so be careful not overbake. Allow the bars to cool to room temperature before frosting. The center will slightly sink, which is normal.
Cream the butter until it is light and fluffy, about 2-3 minutes. Next, add in the powdered sugar, beginning with 2 1/4 cups and beat until combined. Add in vanilla and heavy cream and beat until light and fluffy. Salt to taste.
If the frosting is too thin, add in more powdered sugar, 1/4 cup at a time until you reach your desired consistency.
With the aluminum foil overhang, remove cooled bars from the baking pan. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into bite-sized squares.