We are all about sprinkles over here! From pancakes to yogurt, my kids will put sprinkles on anything.
Kensington and I were looking to develop the perfect Sprinkle Blondie recipe just in time for St. Patrick’s Day…and we made it!
Over the last month, we’ve made these delicious bars multiple times and devoured them all.
We, of course, use Namaste gluten-free flour when baking, but I honest to goodness believe these would be delicious with normal all-purpose flour too.
Put an extra little sprinkle into your weekend with these easy bars! xoPrint
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 12 bars 1x
Happy, easy and delicious, our Sprinkle Blondies are the perfect treat! We use gluten-free Namaste flour, but of course, you could use all-purpose flour instead. Enjoy!
- ½ cup butter, softened
- 3 cups of light brown sugar
- 3 eggs
- 2 cups all-purpose flour (we use gluten-free)
- 1 teaspoon baking soda
- a pinch of salt
- 2 teaspoons vanilla extract
- as many sprinkles as you like
- Preheat oven to 350 degrees.
- Grease (I used Pam) an (8 inch) baking dish. Set aside.
- In a mixing bowl, beat your butter and brown sugar until nice and fluffy (it takes a few minutes). Next, beat in your eggs until just combined. Set bowl aside.
- In a second mixing bowl, whisk together your flour, baking soda and salt. Beat this flour mixture into your butter mixture alternating. Finally, beat in your vanilla extract and then stir in your sprinkles.
- Spread this batter into your prepared baking dish and pop in the oven to bake 20 to 25 minutes or until a toothpick in the middle comes out clean.
- Allow bars to finish cooling before cutting into squares and enjoying.
Erika Slaughter says
These look delish!
I make your Valentine blondies all the time with different kinds of add ins besides M&Ms. Last weekend I used crushed Oreo cookies to make them cookies and cream bars, and my kids said it was the best dessert I ever made. So thank you for that recipe!! It is well loved ?
I tried making this with regular flour and it did not turn out for me. The edges got really burnt but the middle really never got done, even though I baked it longer to see if it would. Any ideas? Maybe I need to change something else to make it work with regular flour? Thanks!
Mix and Match Mama says
Oh boo. What about trying it in a 9×12? This way, the middle might settle more for you?
I’ll try that next time, thanks! The flavor was good just not the done-ness 🙂
The same thing happened to me!!! I’ll try the bigger pan next time as the dough was really good!