White Chocolate Confetti Rainbow Blondies

October 7, 2021

There was a study done once that I’ve long since lost the link for, but I remember the result was that October is the objectively best most of the year. I’m cool with that, because it’s my birthday month! It’s always fun to celebrate with a sweet and colorful treat, and this year I am all about these white chocolate rainbow blondies.

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I’ll admit, I’m not even fully sure what sprinkles even are, but I know they make everything better. There is just something about that fun pop of color that takes these blondies from simply delicious to a feast for the eyes as well.

But it’s not just the rainbow confetti that makes these blondies special. I really wanted these to have the texture of a fudgy brownie, but with white chocolate instead. And these definitely are. They are super chewy, not cakey at all. Plus, there’s just a little bit of tang from cream cheese to keep the sweetness from being overwhelming.

What You Need to Get Started

You can easily find all of the ingredients for these rainbow blondies at your grocery store:

How to Make Rainbow Confetti Blondies

This is such an easy recipe. The batter uses just a single bowl, and there are no complicated techniques here. You don’t even need to worry about overmixing, since we are going for a fudgy texture in these blondies.

Since it all comes together really quickly, preheat your oven before getting started. You can also line an eight-inch square baking pan with parchment paper overhanging the edges. This will help you remove and cut the blondies later.

The first thing you’ll do for this recipe is melt the white chocolate with cream cheese and butter. Although I recommend chips in the recipe, that’s simply for convenience. You can use chopped white chocolate bars, or whatever you can easily access.

In fact, using three-ounce bars can make it really simple to know you are getting exactly nine ounces. Otherwise, I suggest using a kitchen scale to get as close as you can to accurate measurements.

Be sure you are using a microwave-safe bowl, and combine the white chocolate with the butter and cream cheese. Heat these together in thirty-second increments on high power in your microwave. The cream cheese may pop due to small air bubbles, so don’t be alarmed by that.

Use a flexible spatula to stir the mixture after each time microwaving it. It won’t get you anywhere at first, but after a few times through, everything will begin to melt and combine together nicely. You can stop once the mixture is smooth, and there are no larger white chocolate pieces left.

Whisk the sugar into the white chocolate mixture until it’s thoroughly combined. Then, set the bowl aside to cool slightly, for about five minutes. Don’t skip this step, since the melted ingredients will be too hot to add the eggs.

Once it has cooled a bit, then you can add in the eggs. They provide a lot of the structure in this recipe, and add a nice fudgy richness. Think of a flourless chocolate cake or torte. It’s the eggs doing all the hard work there, and most of it here as well.

Break up the yolks and thoroughly mix the eggs into the white chocolate. Then you can add in the flour and combine that into everything else as well. At this point, your batter is pretty much done. It just needs some finishing touches.

Of course, I would argue those last little bits are the most important part of the whole recipe. Add in the remaining white chocolate chips and rainbow sprinkles, and fold them into the batter until they are distributed throughout.

Again, for the white chocolate here, you can use roughly chopped white chocolate bars instead of chips. You may also find baking chunks or other variations. Whatever you use, they will melt while the blondies are baking, creating little pockets of white chocolate.

When it comes to the sprinkles, you will want to be sure you are using jimmy-style sprinkles. Nonpareils, which are the smaller, harder, round sprinkles don’t work well here. Their color tends to bleed and blend a lot more. Jimmies will simply melt in place into the blondies, making little dots of color throughout.

Use a flexible spatula to transfer the batter to the pan you had prepared before. You’ll want to make sure you scrape the bowl and get all of that white chocolatey goodness into the pan. Don’t leave any sprinkles behind!

Then continue using the spatula to spread the batter into the corners of the pan, so it’s nice and even throughout. You can also give the pan a slight shake from side to side to help the batter spread out a little bit more.

Bake the blondies for right around forty-five minutes. The edges will start to brown, so if they look like they are getting darker than you’d like but more baking time is needed, tent the pan with foil. The blondies are done when a toothpick inserted into the center comes out clean, and the blondies bounce back when gently pressed.

After they have baked, place the pan on a trivet, and allow the blondies to cool completely to room temperature in the pan. Then use overhanging pieces of parchment paper to carefully remove the blondies onto a cutting board. Slice into sixteen pieces, or whatever you prefer.

These taste best served at room temperature, but you can also warm them up in the microwave for a few seconds if you prefer. You can also store them at room temperature for a few days in a sealed container.

If you are planning even further in advance, you can also freeze them for a couple months. Wrap the blondies, cut or uncut, tightly in both plastic wrap and aluminum foil before freezing. To serve them, allow frozen blondies to thaw back to room temperature.

Whatever you’re celebrating, do it with something sweet and colorful, like these white chocolate rainbow confetti blondies!

How to Serve White Chocolate Blondies

This sweet treat is an ideal dessert, especially when you need to pack something up and go. Think about these blondies for a potluck, party, or get-together. They also make an excellent housewarming gift, or tucked in with a weekday lunch.

The fun colors and easy-going temperature requirements make these blondies perfect for a dessert spread. Try serving them alongside some other bright treats, like blueberry cheesecake cookies, persimmon jam thumbprints, and watermelon texas sheet cake.

Or enjoy one or two on your own, since these store so well. Pair these with a creamy drink for a midnight snack, like a birthday cake martini or the super cozy chai white hot chocolate. For something a bit lighter, try a zero-proof spiced rum alternative with your favorite soda.

Use Up Leftover Ingredients

Other Bar Treats

Blondies, brownies, and cookie bars are a classic for a reason — they are all super easy to make! Here’s a few other flavors to try out:

Print Recipe
5 from 5 votes

White Chocolate Confetti Rainbow Blondies

Fun and colorful, this white chocolate dessert is perfect for celebrating everything! These gooey fudgy blondies are sweet and delicious, plus full of sprinkles.
Prep Time10 minutes
45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 blondies
Calories: 224kcal


  • 4 Tbsp Unsalted butter
  • 4 oz Cream Cheese
  • 9 oz + ⅓ cup White Chocolate Chips
  • Cup Granulated Sugar
  • 3 Eggs
  • Cup All-purpose flour
  • Cup Rainbow Sprinkles


  • Preheat the oven to 350°F with a rack in the center, and line an 8x8 pan with parchment paper overhanging the edges.
  • Add 9oz of the white chocolate chips into a medium microwave-safe bowl, along with the butter and cream cheese. Heat in 30 second increments, stirring after each until smooth.
  • Whisk in the sugar, and set the bowl aside to rest for 5 minutes to cool slightly. Then add in the eggs and stir until thoroughly combined.
  • Add in the flour, and mix it into the liquids thoroughly. Then fold in the remaining white chocolate chips and sprinkles until distributed.
  • Transfer the batter to the prepared pan, and use a spatula to spread it around into the corners, and even our the top.
  • Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. If you hit melted white chocolate, try another spot.
  • Allow to cool completely in the pan on a trivet. Then use the parchment paper to carefully remove the blondies and slice. Serve at room temperature.


Make ahead tip: These blondies store well in a sealed container at room temperature for 3-4 days. You can also freeze them for 2 months. Wrap the blondies, cut or uncut tightly in plastic wrap and foil. Allow frozen blondies to thaw to room temperature before serving.

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