Most food bloggers have something that I like to call “thelist.”  It’s a list of things that we hope to eventually bake orcook.  Mine is forever long and somehow it keeps growing.  It’s typed up in a spreadsheet (I’m an Excel junkie!) and it’s titled “Things to Blog.”  The list doesn’t contain extravagant desserts or meals; just things that I love and that I want to try my hand at making.  It includes doughnuts, Coq au Vin, English muffins, bagels, tiramisu and so on.
Blondies are (were) also on that list.  For some reason or another I had never made them before last week.  I actually sent out a tweet for clarification on what a blondie even is.  It’s so obvious it’s painful but I’m glad that I asked.  Blondies are the opposite of brownies. Brown sugar instead of chocolate creates a blondie…genius, right?!  I seriously hope I’m not the only one who did not know why blondies are called blondies.  Regardless, my pride was swallowed, I asked and I’ll just say that I’m so glad I have such smart Twitter friends!
Now on to these lovelies…oh my word.  If anything, I’ve been missing out.  I know these things are popular but now I know why.  They are buttery, sweet and the texture is the dreamiest texture you can imagine.  I’m probably going to be making these at least once per week for the next several weeks.  The best part?  You can mix in practically anything.  I chose white chocolate chips and sprinkles (because I love sprinkles!)  I can imagine that dried cranberries, nuts, Reece’s Pieces, or any other candy would be so delicious too.

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White Chocolate Confetti Blondies Recipe

Yield: 12 small squares

Total Time: 45 minutes


1/2 cup (1 stick) butter, melted
1 cup light brown sugar
1 whole egg
1 teaspoon vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1 cup white chocolate chips
1/4 cup sprinkles


Preheat oven to 350 degrees. Spray an 8×8 pan or line with parchment paper.
Mix the butter and brown sugar on low and mix until smooth. Add the egg and vanilla and mix well.

Add salt and stir in flour. Add in the white chocolate chips and sprinkles and stir until well-combined.

Pour the batter into the prepared pan and baked for 25 – 30 minutes or until it is set in the middle and the edges begin to brown. Watch carefully for the last few minutes.

Cool completely before cutting. Yes, completely. I am the worst at this. No patience!