I’ve died and gone to baked good heaven with these Chocolate Chip Confetti Blondies.
I’m a huge advocate of anything involving sprinkles. In fact, my kitchen has an entire shelf stocked with all different types: rainbow, chocolate, sanding sugar, nonpareils, Christmas, Easter, fall, winter, ombre shades of various colors…
Let’s just say: you name it, I probably have it.
I may or may not have a sprinkle hoarding problem (Okay, I do. I DO.)
And Chocolate Chip Confetti Blondies are the perfect enabler for my sprinkle-loving soul.
These treats look and taste like celebration overload.
My brown sugar blondie recipe dumps an explosion of rainbow sprinkle “confetti” into the batter, and for extra texture and melty goodness, there are mini mini chocolate chips in there as well.
Chocolate Chip Confetti Blondies bake up thick and fluffy, cakey and chewy, just the way I like my blondies (and my brownies, for that matter).
Once you cut through that crinkly, crackly, crunchy crust on the top, you’re treated to happy bursts of color on every side of each bar.
BUT! Before I even slice them into bars, I throw on one extra layer of decadence by pouring homemade chocolate ganache all over them, then adding — you guessed it! — more sprinkles and mini chocolate chips!
Basically, these treats have got it all in one bite: the familiar taste of a chocolate chip cookie, the comforting chewiness of a blondie, and the fudgy frosting of a celebratory cake.
And, lots and lots of happy, shiny, colored sprinkles.
In short, THEY’RE AMAZING. A party in your mouth.
Confession: my Chocolate Chip Confetti Blondies are inspired by a Confetti Blondie recipe I saw on a popular Food Network show. Those blondies looked so good that I made them the very next day…and I hated them.
They were sickeningly sweet and just WAY too greasy. *gags* A baked good should not leave a sheen on your hands (and plate, and mouth) after you eat it. *shudders*
Still, the idea of a sprinkle-filled blondie stayed with me, and eventually I decided to make my own version based on a blondie recipe I know I enjoy: my own.
If you’ve made my Chai Latte Bars, you’ll recognize the base of these Chocolate Chip Confetti Blondies.
Although my bar recipes usually turn out 16 servings, I recommend cutting these blondies into smaller pieces than usual. While the crumb is moist and fluffy, that layer of chocolate ganache turns these bars into a rich indulgence.
I originally cut these blondies into 16 squares, took two for dessert, but found myself done after one. My husband, however, managed to polish off two blondies of his own, plus my uneaten one in quick succession, soooo….. go at your own pace, I guess.
I hope you’ll make these Chocolate Chip Confetti Blondies for your next outdoor, socially distanced, face mask-wearing festive event.
But, if you’re like me and waiting just a little bit longer before going back out into the world, just hunker down and enjoy them with your family of four… or two… or one…. #Quarantine19 #NoJudgment #ElasticWaistbandsForLife
Chocolate Chip Confetti Blondies
Ingredients
Blondie Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 tsp vanilla extract
- 3 eggs, at room temperature
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rainbow sprinkles (plus more for decoration)
- 1/2 cup mini chocolate chips (plus more for decoration)
Chocolate Ganache Ingredients
- 8 oz semi-sweet chocolate chips or pieces
- 2/3 cup heavy cream
- 1/2 tsp kosher salt
Instructions
PREP INSTRUCTIONS
- Preheat your oven to 350F.
- Spray 8x8 baking pan with nonstick baking spray and line the bottom with parchment paper.
BAKING INSTRUCTIONS
- Pour melted butter into a medium bowl, then whisk in granulated sugar and light brown sugar until combined.
- Mix in the vanilla extract, then whisk in the eggs, one at a time. Whisk mixture vigorously until thick and golden, then set aside.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Use a spatural to fold the flour mixture into the wet mixture until all ingredients are just combined.
- Fold in the ½ cup sprinkles and the ½ cup mini chocolate chips until evenly distributed throughout the batter.
- Pour batter into prepared baking pan and bake at 350F for 35-40 minutes, then remove pan to a cooling rack. Let blondies cool completely before removing from pan and covering with ganache.
- While the blondies bake, make the ganache.
GANACHE INSTRUCTIONS
- Place 8 oz chocolate chips/pieces in a heat-resistant bowl. Set aside.
- Pour heavy cream and kosher salt into a small saucepan and bring to a boil over medium-low heat, about 7-8 minutes.
- Remove saucepan from heat and pour the hot cream over the chocolate chips, jiggling the bowl a little so all chips are covered by the cream. Let stand one minute.
- Use a small spatula to gently stir the chips into the cream until the chocolate and cream are thoroughly combined and the ganache is smooth and thick.
- Cover the ganache with plastic wrap and let cool for about 30 minutes. Ganache should be thick but pourable.
- Pour ganache over cooled blondies in desired amount, then garnish with more rainbow sprinkles and mini chocolate chips. Let ganache harden before cutting and serving the blondies.
