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Sprinkle Party Blondies

Chewy, cookie-studded blondies loaded with chocolate chunks and rainbow sprinkles.
Prep Time15 minutes
Cook Time35 minutes
Total Time2 hours
Servings: 16 servings

Ingredients

  • 10 tablespoons unsalted butter melted and cooled to lukewarm (about 141 g)
  • 1/2 cup light brown sugar packed (about 110 g)
  • 1/2 cup granulated sugar about 100 g
  • 2 eggs large, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups all-purpose flour about 218 g
  • 8-10 chocolate sandwich cookies coarsely chopped (about 1 cup)
  • 1/2 cup semisweet chocolate chunks or chips about 70 g
  • 1/2 cup white chocolate chunks or chips about 70 g
  • 3-4 tablespoons rainbow sprinkles

Instructions

  • Preheat the oven to 350°F (175°C). Lightly butter an 8x8-inch pan, line it with parchment paper leaving an overhang, and lightly butter the parchment.
  • In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, packed light brown sugar, vanilla extract, salt, and baking soda on high speed for 2 to 3 minutes, until the mixture is light in color and thick but not stiff.
  • Reduce the mixer to low and slowly drizzle in the lukewarm melted butter, mixing until fully incorporated.
  • With the mixer on low, sprinkle in the all-purpose flour and mix until just combined, scraping down the bowl as needed.
  • Fold in about three-quarters of the chopped chocolate sandwich cookies, semisweet chips, white chocolate chips, and most of the sprinkles, reserving a little of each for the top.
  • Spread the batter evenly into the prepared pan. Sprinkle the reserved chopped cookies, chocolate chips, and sprinkles over the top.
  • Bake for 30 to 35 minutes, until the top is shiny and set and the edges begin to brown; timing can vary by oven and pan. Avoid relying on a toothpick test for moist blondies.
  • Remove from the oven and cool the pan on a wire rack to room temperature. For clean slices, chill for a few hours or overnight.
  • Use the parchment overhang to lift the blondies from the pan and cut into 16 even squares with a large chef's knife, wiping the blade between cuts.

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Mixing Bowl
  • stand mixer or hand mixer
  • Spatula
  • wire cooling rack
  • large chef's knife

Notes

  • Let the melted butter cool to lukewarm before adding to avoid scrambling the eggs.
  • Reserve some mix-ins for the top so they show after baking.
  • Bake times vary by pan and oven; start checking at the lower end.
  • Chilling before cutting gives cleaner, neater squares.