Some blondies really do have more fun! Made with a combination of cream cheese and butter, as well as a rainbow of sprinkles, these one bowl funfetti blondies are nothing short of a portable party.
What Makes these Blondies Special?
Umm, for starters, funfetti. Second, blondies. That’s already a lot of special. But here’s more:
- Made in one bowl.
- No mixer required (= no beaters to clean!).
- Mixed together in minutes.
- Bakes in less than 30 minutes.
- Decadent taste and texture.
- A rainbow, baked inside.
Ingredients for the Blondies
More good news: you likely have most–or all–of the necessary ingredients to make a batch of 1-bowl funfetti blondies, ASAP.
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
- Unsalted butter. I prefer unsalted butter in all of my baking (so that I can control the amount of salt. Yes, I am a control freak when it comes to butter:)). An equal amount of salted butter can be used in place of the unsalted butter (either decrease the salt by a pinch or leave as is).
- Cream cheese. Be sure to use block-style cream cheese (not a spread or whipped cream cheese).
- Granulated sugar. Nothing fancy, simply regular, granulated white sugar.
- 1 large egg. Size usually matters, but if you only have a small or medium egg, it will work fine in these blondies.
- Vanilla extract. The real thing is always best, but use what you have on hand.
- Almond extract. Don’t skip the almond extract, it contributes so much flavor to these straightforward treats.
- Baking powder. Be careful, not baking soda (been there, done that).
- Salt. The regular, fine (table) variety, or fine sea salt.
- All-purpose flour. No fancy flours required.
- Rainbow sprinkles. The elongated variety (also known as jimmies).
- Powdered (confectioners’) sugar. This is optional, but recommended, as a crowning sprinkle on the cooled blondies. Because even scrumptious blondies such as these deserve a final flourish.
Step-by-Step Instructions with Photos
Step One: Preheat the Oven & Prep the Baking Pan
Preheat your oven to 350F (180C) so that it is ready to go as soon as the 1-bowl funfetti blondie batter is mixed. Spray (or grease) an 8-inch (20 cm) square baking pan with nonstick cooking spray and line with parchment paper, leaving an overhang on opposite sides.
Spraying the pan first makes it easier for the parchment paper to cling to sides of the pan.
Step Two: Melt the Butter & Cream Cheese
As promised, there is no electric mixer required to make these blondies. No softening of the butter or cream cheese, either.
Instead, cut the butter and cream cheese into small pieces. Place the pieces of butter in a large, microwave-safe mixing bowl and microwave on HIGH for 30 seconds. Add the cream cheese and microwave for 30 to 45 seconds longer until the butter is melted and cream cheese very soft.
Grab a sturdy whisk and get whisking (vigorously, for about 30 seconds) until mostly smooth and only tiny bits of cream cheese remain (the mixture will look slightly curdled).
Step Three: Add the Remaining Wet Ingredients
Add the granulated sugar, egg, vanilla, and almond extract to the bowl and whisk until blended and smooth. Do not fret if you still see an odd bit or two of cream cheese.
The added ingredients will cool the mixture, but go ahead and let it cool for about 5 minutes longer (this will prevent the sprinkles–added in a moment–from melting).
Step Four: Add the Dry Ingredients
Add the baking powder and salt (add these to the bowl first), followed by the flour and sprinkles. Use a rubber or silicone spatula to combine the batter.
Be careful not to overmix, but do mix well so that no dry ingredients are visible (use a rubber or silicone spatula to scrape the bottom and sides of the bowl). The batter will be thick…and drool-worthy, even before baking.
Step 5: Spread the Batter in the Pan
Spoon and spread the batter into the prepared pan. Use the spatula to smooth the top.
Do you like my repurposing of paper clips on my baking pan? It makes me crazy when the sides of parchment paper flop over, especially when I am filling the pan with batter. The clips hold the paper in place (and they can go in the oven, too!).
Step Six: Bake and Cool
Bake the blondies in the preheated oven for 22 to 27 minutes until golden brown and slightly puffed. The center of the blondies should no longer look wet, but the blondies will be just set (most of the golden brown will be at the edges).
It will be tempting to grab a fork/spatula/spoon and dig in. Resist. Place the blondies (still in their pan) on a cooling rack and cool completely.
Step Seven: Cut into Bars
Once cooled, use the parchment paper overhang to lift the blondies from the pan and place on a cutting board. Sprinkle the bars with powdered sugar (if using) and cut into bars.
I typically cut the blondies into 9 big squares, but you can go with any shape or size of bars that you prefer. For smaller portions, stick with the simplicity of cutting into 9 squares and then cut each square in half (into 2 rectangles, or on the diagonal to create 2 triangles).
Did someone order some FUN? These 1-bowl funfetti blondies deliver.
What is the Taste & Texture Like?
The blondies are rich and chewy, like a brownie or butterscotch blondie, but with the subtle tang of cream cheese and the mellow flavors of vanilla and almond. Yum!
And one bowl is all that it takes. Happy baking!
Q: Can I make these if I do not have a microwave?
A: Yes! Melt the butter and cream cheese in a medium or small saucepan, set over medium heat, and then transfer to a large bowl (proceed with the remaining directions).
Q: I do not have an 8-inch baking pan. Any alternative pan options?
A: Yes, you can use a 9-inch square baking pan, an 11×7-inch rectangular pan, or a 9-inch pie pan. Decrease the baking time by 5 minutes. Note that the blondies will be marginally thinner due to the large pan size.
Q: I know that these are called 1-bowl funfetti blondies, but…can I use something else instead of funfetti?
A: Certainly! You can leave them out entirely (White Blondies) or replace the funfetti with your favorite stir-in (e.g., chocolate chips of any variety, chopped toasted nuts, chopped dried fruit, chocolate jimmies).
- 1/2 cup (113 g/ 1 stick) unsalted butter, cut into pieces
- 1/2 cup (113 g/1/2 of an 8 oz block) cream cheese, cut into pieces
- 1 and 1/4 cups (150 g) granulated sugar
- 1 large egg
- 1 teaspoon (4 g) vanilla extract
- 1/2 teaspoon (2 g) almond extract
- 1/4 teaspoon (1.25 g) baking powder
- 1/4 teaspoon (.75 g) salt
- 1 and 1/4 cups (188 g) all-purpose flour
- 1/2 cup (91 grams) rainbow sprinkles
- Optional: Powdered (confectioners') sugar, for sprinkling
- Preheat oven to 350F (180C). Spray an 8-inch (20 cm) square baking pan with nonstick cooking spray and line with parchment paper, leaving an overhang on opposite sides.
- Place the pieces of butter in a large, microwave-safe mixing bowl. Microwave on HIGH for 30 seconds. Add the cream cheese and microwave for 30 to 45 seconds longer until the butter is melted and cream cheese soft. Whisk vigorously until mostly smooth (it will look slightly curdled, which is fine).
- Add the granulated sugar, egg, vanilla, and almond extract to the bowl; whisk until blended and smooth. Let cool for 5 minutes.
- Add the baking powder, salt, flour, and sprinkles to the bowl; stir until combined, scraping the bottom and sides of the bowl with a spatula so that no dry ingredients remain.
- Spread the batter into the prepared pan, smoothing the top with the spatula.
- Bake in the preheated oven for 22 to 27 minutes until golden brown and slightly puffed. Place on a cooling rack and cool completely (in the pan).
- Use the parchment paper to remove the blondies to a cutting board and cut into 9 squares.
Storage: Store the cooled blondies in an airtight container at cool room temperature for up to 3 days, in the refrigerator for 1 week, or the freezer for up to 6 months.
Amount Per Serving: Calories: 338Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 122mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 4g