White Chocolate Funfetti Blondies – Fit Foodie Finds



These White Chocolate Funfetti Blondies are a gluten-free dessert lover’s dream! Coconut flour is used instead of all-purpose flour, and cashew butter is blended in with the batter, giving these white chocolate brownies a deliciously chewy texture. They’re good for birthday events, potlucks, or as a candy deal with to your self.

Funfetti has all the time been my go-to in relation to cake! The sprinkles make it not solely colourful but in addition add a enjoyable texture and taste to any dessert. And we thought… wouldn’t funfetti style wonderful with blondies?! So, Linley got down to create a gluten-free model that will be simply as scrumptious and straightforward to make. To all my gluten-free dessert lovers on the market, this one is for you! They’re chewy, nutty and simply so dang enjoyable.

To make these white chocolate funfetti blondies, it’s so simple as any of our brownie recipes. Make the batter, switch it to the pan, add your sprinkles, and bake! Nothing sophisticated right here, pals!

White Chocolate Funfetti Blondies – What You’ll Want

  • All-natural creamy cashew butter: We use Dealer Joe’s salted creamy cashew butter for this recipe. It has the right consistency and taste for these blondies.
  • Eggs: They assist bind the elements collectively and provides the blondies construction.
  • Gentle brown sugar: This provides a ravishing caramel taste to the blondies that you just simply can’t get with common sugar.
  • Coconut flour: This gluten-free flour is the star of those blondies! It offers them that chewy texture and provides a refined coconut taste.
  • White chocolate chips: These give the blondies a creamy and candy taste that pairs completely with the funfetti sprinkles.
  • Sprinkles: Use your favourite colourful sprinkles for this recipe! They add a enjoyable and festive contact to the blondies.
  • 8×8-inch baking dish: Be sure to use an 8×8-inch baking dish for the right thickness and texture of the blondies.
A bowl of brown dough with sprinkles.

Different Methods to Make This Nice Recipe

Lacking one thing in your kitchen or have your personal concepts for this recipe? You’ll be able to all the time exchange the cashew butter with almond butter if wanted. Simply observe that it’ll change the flavour of the bars. 

Don’t have brown sugar? Use coconut sugar as a substitute! And if you want very thick bars, double the recipe and bake for an extra 10 minutes. You’ll have a deliciously thick and chewy blondie bar.

A cake with sprinkles in a pan.

Suggestions for the BEST White Chocolate Funfetti Blondies

Since these are flourless blondies, be sure to allow them to absolutely cool earlier than slicing, or they might disintegrate. They’ll be simpler to chop into squares and serve as soon as they’ve had time to chill.

If you would like a gooey, undercooked middle (which is my private favourite), bake for a couple of minutes lower than really useful. Simply remember the fact that the blondies will proceed to prepare dinner as they quiet down, so don’t overbake them. 

Sprinkles are enjoyable, however non-obligatory. When you don’t have any sprinkles, these blondies will nonetheless style scrumptious with out them. You may also substitute with chopped nuts for a distinct taste and texture.

Cookie bars with sprinkles and icing.

Find out how to Retailer

Retailer leftover blondies in an hermetic container at room temperature for as much as 3 days.

You may also freeze these blondies for as much as 3 months by wrapping them tightly in plastic wrap and putting them in a freezer-safe container or bag.

Cookie bars with sprinkles and sprinkles.
A close-up of a square Funfetti blondie topped with colorful sprinkles and white chocolate chips, with more scattered around it.

White Chocolate Funfetti Blondies

These white chocolate funfetti brownies are a gluten-free treat that everyone will love, with coconut flour and cashew butter as the main attractions. They’re easy to make, deliciously chewy, and are perfect for any occasion.

Prep:10 minutes

Cook:19 minutes

Total:29 minutes

Fat 14

Carbs 24

Protein 5


Dry Ingredients


  • Preheat oven to 350ºF and line an 8×8-inch baking dish with parchment paper.

  • Add the moist elements to a big bowl and blend till effectively mixed. Add the dry elements to the moist elements and blend once more.

  • Switch the batter to the baking pan and unfold the combination evenly within the pan.

  • Add sprinkles to the highest of the batter.

  • Bake at 350ºF for 16-19 minutes or till the perimeters start to brown.

  • Let cool for a minimum of 1 hour, after which sprinkle on sea salt, if desired, and slice into squares.

Suggestions & Notes

  • The cashew butter could be changed with almond butter if desired. It would change the flavour of the bars. The brown sugar could be changed with coconut sugar.
  • If you need very thick bars, double the recipe and bake for an extra 10 minutes.
  • Since these are flourless blondies, be sure to allow them to absolutely cool earlier than slicing, or they might disintegrate.

Diet information

Energy: 235kcal Carbohydrates: 24g Protein: 5g Fats: 14g Fiber: 1g Sugar: 17g


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