Description
These over-the-top Confetti Killer Brownies are a celebration in every bite—ooey-gooey layers of buttery funfetti blondie packed with sprinkles, rich caramel, and chunks of white chocolate, stacked into thick, chewy squares.
Ingredients
Units
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- 1 cup unsalted butter, melted
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips or chunks
- 1/2 cup rainbow sprinkles
- 1/2 cup caramel sauce (thick, for layering)
- Optional: additional sprinkles and caramel for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch pan with parchment paper.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla; whisk until combined.
- Stir in flour, baking powder, and salt. Fold in white chocolate chips and sprinkles.
- Spread half of the blondie batter into the prepared pan. Drizzle caramel sauce evenly over the top.
- Gently spread the remaining batter over the caramel layer. Use a spatula to smooth the top.
- Bake for 30–35 minutes or until golden brown and center is just set. Cool completely in pan before slicing.
- Garnish with more caramel drizzle and sprinkles if desired.
Notes
- Use parchment paper for easy removal and clean edges.
- Cool completely before slicing to keep the layers intact.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 460
- Sugar: 38g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
