Christmas Sprinkles Blondies

Christmas Sprinkles Blondies

These festive blondies are touched with the Christmas spirit! Add them to your cookie platter this holiday season. Recipe by Bakes by Brown Sugar.
Servings
12 servings
Prep time
10 minutes
Cook time
30 minutes
Passive time
n/a

Ingredients

  • 1 Tbsp + 1 cup unsalted Butter, divided (230 g)
  • 2 ¼ cups Unbleached White All-Purpose Flour (284 g)
  • ½ tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 ¼ cups Light Brown Sugar (250 g)
  • ½ cup Granulated Sugar (100 g)
  • 1 ½ tsp Vanilla Extract
  • 2 Eggs, room temperature (100 g)
  • 3 Tbsp Christmas Sprinkles

Instructions

  1. Preheat the oven to 350°F. Melt 1 tablespoon butter and lightly butter a 13 x 9-inch baking pan. Line the pan with parchment paper so it overhangs the long sides of the pan. Brush the bottom and sides of the parchment paper with butter.
  2. Melt 1 cup butter over low heat. Remove from heat and let butter cool until it is barely warm, about 85°F.
  3. In a medium bowl, whisk together all-purpose flour and baking powder for 30 seconds.
  4. Mix sugars, kosher salt, melted butter and vanilla extract in the bowl of a stand mixer on medium-high speed until smooth. It will still be dark brown.
  5. Add eggs one at a time, mixing on medium speed for 20 seconds after each addition, until thoroughly incorporated.
  6. Add flour mixture all at once and mix on low speed until incorporated. Add Christmas sprinkles by hand, scraping the bottom and sides of the bowl to ensure everything is incorporated and the batter is well mixed.
  7. Scrape into prepared pan and use an offset spatula to smooth. Bake for 30–35 minutes, until blondies have risen and they start to pull away from the sides. The temperature at the center of the blondies should be about 200°F.
  8. Let blondies cool completely in the pan, then use the parchment paper to lift out of the pan. Cut into 12–16 bars.
  9. Blondies are best enjoyed right away, but they can be stored in an airtight container for up to 1 week.

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