Tuesday, May 9, 2017

Funfetti Blondies

My 5-year old has been wanting some Funfetti treats ever since seeing a Funfetti cake mix.  I didn't want to do that, (lol) so I made this recipe instead.  It's quick and easy and very funfetti-y!  I love any kind of blondie.  For the dry milk powder, I use full-fat.  I get it in an international store over here.  I know in the US, it's mostly fat-free powdered milk that's available.  I'm sure that's fine too.
Funfetti Blondies
adapted from Mel's Kitchen Cafe

12 tablespoons (1 1/2 sticks, 6 ounces) butter, melted and cooled slightly so it isn't hot (but don't let it solidify)
1 cup (7.5 ounces) granulated sugar
1/2 cup (3.75 ounces) light brown sugar
2 large eggs (about 3.5 ounces)
1 tablespoon vanilla extract
2 cups (10 ounces) all-purpose flour
1/2 cup (2 ounces) dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 to 3/4 cup (anywhere from 3 to 5 ounces) rainbow sprinkles (see note above)

1.  Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking pan and set aside 

2.  In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, granulated sugar and brown sugar together until well-combined. Add the eggs and vanilla and mix until lightly and creamy, 2-3 minutes.

3.  In a medium bowl, whisk together the flour, milk powder, baking soda, salt and sprinkles. Add the dry ingredients to the batter and stir with a wooden spoon or spatula until just combined and no dry streaks remain. Mixing with the electric mixer may break apart the sprinkles.

4.  Spread the batter evenly in the prepared pan and bake for 20-25 minutes until the edges pull away from the sides of the pan and they are lightly golden (the edges may rise slightly higher than the center, especially as they cool - that's ok). Don't overbake! Let cool completely before cutting into squares. These keep very well for several days covered at room temperature.
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