Here’s a secret about me: This is not the first time I’ve tried blogging. Several years ago I started a blog called Blondie’s Baked Goods. My food photography was abysmal and joining Instagram didn’t even occur to me. I didn’t really know what I was doing, so that attempt at blogging didn’t last very long.
But the blogging bug never really went away. The dream simmered for years before I re-took the plunge. I started off by joining Instagram and practicing food photography. I found an amazing community of other aspiring bloggers and bakers and gained the courage to start a brand new blog. It’s still a work in progress, so thank you for following along on this journey!
To celebrate the new year, and in honor of my original blogging venture, I’m sharing this recipe for funfetti blondies. They’re loaded with sprinkles and mini M&M’s and flavored with brown butter, brown sugar and almond extract. These blondies are easy to make and fun to eat!
The first step is browning the butter. Melt it on the stovetop over medium heat, stirring frequently. The butter will foam as it begins to melt. Once the foam begins to disappear you’ll notice the milk solids settling on the bottom of the pan and beginning to brown. As the butter browns you’ll start to smell a nutty aroma. When the melted butter turns a light brown color quickly remove it from the heat and pour into a glass bowl. There’s a fine line between brown butter and burnt butter, so be careful.
Some recipes call for softened brown butter, which means you need to let it solidify first. But in this case, it needs to be melted. Let it rest for an hour or two outside of the fridge until it comes to room temperature. Take the eggs out of the fridge so they come to room temperature around the same time.
Prep the rest of the ingredients so you’re ready to go once the butter and eggs reach room temperature. The recipe will come together in no time! Make then gluten free like I did, or make then gluten-full.
Before you line the pan with parchment paper, I recommend greasing it with butter. That helps the parchment paper stick to the pan so that it’s easier to press the batter evenly on all sides.
The blondies are done when the edges are lightly brown and a toothpick inserted into the center comes out clean. Mine were done in 21 minutes, but keep in mind that oven temperatures vary. Always set the timer for slightly less time than the recipe calls for. You can add baking time, but you can’t take it away.
Waiting for the brown butter and eggs to come to room temperature, and then waiting for the blondies to cool, are the hardest part about this recipe! Don’t cut them into bars until the pan has cooled completely. Store in an airtight container.
Tag me @rosesandwhiskers on Instagram if you try this recipe and use the hashtag #rosesandwhiskers.
Happy baking and happy New Year!
- 1 3/4 cups gluten free 1 to 1 baking flour substitute all purpose flour for gluten-full bars
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cups packed light brown sugar
- 2 large eggs room temperature
- 3/4 cups melted brown butter room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup rainbow jimmies
- 1/2 cup mini M&Ms
- Start by browning the butter. Melt it on the stovetop over medium heat, stirring frequently. The butter will foam as it begins to melt. Once the foam begins to disappear you’ll notice the milk solids settling on the bottom of the pan and beginning to brown. As the butter browns you’ll start to smell a nutty aroma. When the melted butter turns a light brown color quickly remove it from the heat and pour into a glass bowl. There’s a fine line between brown butter and burnt butter, so be careful. Let it rest for an hour or two (along with the eggs) until it comes to room temperature.
- Preheat the oven to 350°F (176°C). Grease a 9 x 13 baking pan with butter and then line with parchment paper. In a small bowl, whisk the flour, baking powder and salt together.
- In a large bowl, lightly beat the eggs using a whisk. Then whisk the eggs, brown butter and brown sugar until smooth. Mix in the extracts.
- Fold in the flour mixture using a spatula. Once incorporated, fold in the sprinkles and M&Ms. Press evenly into the lined pan and bake for 20-22 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean.
- Place the pan on a wire cooling rack and let the blondies cool completely in the pan before cutting into 24 bars. (Use the parchment paper to lift the bars out of the pan before you cut them.) Store in an airtight container.