Rainbow Blondies
Brighten up your dessert table with these irresistible Rainbow Blondies! Packed with buttery richness and a golden, chewy texture, these blondies are studded with colorful mini rainbow chocolate candies for a playful pop of color and sweetness. Quick and easy to prepare in just 15 minutes, this recipe balances the deep caramel notes of brown sugar with the airy lightness of vanilla, making each bite a perfect blend of decadence and charm. Perfect for bake sales, birthday parties, or simply indulging your sweet tooth, these blondies bake to golden perfection in under 25 minutes and are a breeze to slice into shareable squares. With vibrant candy-studded tops and a soft, fudgy center, they’re guaranteed to be a crowd-pleaser! Keywords: rainbow blondies, chewy blondie recipe, colorful dessert, mini chocolate candies, easy blondie recipe.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams light brown sugar
- 100 grams granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams mini rainbow chocolate candies
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch (23x33-cm) pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let cool for 5 minutes.
Add the light brown sugar and granulated sugar to the melted butter, whisking until smooth and well combined.
Whisk in the eggs, one at a time, followed by the vanilla extract until the mixture is glossy and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
Gently fold in half of the mini rainbow chocolate candies, reserving the other half for topping.
Spread the batter evenly into the prepared pan. Sprinkle the remaining candies over the top, lightly pressing them into the surface.
Bake in the preheated oven for 22-25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Allow the blondies to cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper overhang and cut into 12 squares.
Serve and enjoy! Store any leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
3270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 456.5 g | 166% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 301.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
