Red, White, and Blue Funfetti Blondies

Soft, chewy, buttery, and ready in under 30 minutes — these festive blondies are stupid easy to make and even easier to eat.

Let me be honest with you. I’m not a from-scratch baker. I don’t sift flour. I don’t measure out baking powder.

But these blondies? I make these all the time.

They’re soft in the middle, slightly crisp on the edges, and packed with white chocolate chips and those cheerful red, white, and blue sprinkles. They look like you spent hours. You didn’t.

Perfect for Fourth of July BBQs, summer parties, or honestly — any Tuesday when you want something sweet.

Why You’ll Actually Love This Recipe

Here’s the thing most people don’t realize about blondies. They’re not just “brownies without chocolate.” They’re their own thing entirely.

Think: a cookie bar and a brownie had a baby. That’s a blondie.

This one starts with a boxed yellow cake mix. No measuring flour. No worrying about ratios. The cake mix handles all of that — and it gives you that nostalgic funfetti flavor we all secretly love.

The result?

• Soft, gooey center that stays chewy even on day two
• Crispy golden edges that add just the right bite
• Little pockets of melted white chocolate throughout
• Pops of crunchy sprinkles in every single slice

And the whole thing comes together in one bowl. Fewer dishes. Less mess. More time actually enjoying your dessert.

What You’ll Need

No fancy ingredients here. Just five simple things:

Ingredient	Amount	Why It Matters
Yellow cake mix	1 box (15.25 oz)	The base — gives soft texture and sweet vanilla flavor
Eggs	2	Binds everything and adds richness
Melted butter	1/3 cup	Creates that chewy, moist, buttery texture
White chocolate chips	1/2 cup	Creamy sweetness melted into every bite
Red, white & blue sprinkles	3 tablespoons	Color, crunch, and all the festive vibes

Tools You’ll Need

Nothing special. Seriously.

• Large mixing bowl — one is all you need
• Spatula — for mixing and spreading
• 8×8 or 9×9 baking dish — either works great
• Parchment paper — don’t skip this, it makes cleanup so much easier
• Measuring cups — just for the butter and chips

How to Make Red, White, and Blue Funfetti Blondies

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper or give it a light grease. Either works.

Step 2: Mix the Batter

In your large bowl, combine the yellow cake mix, eggs, and melted butter. Stir until you get a thick, smooth batter.

And yes — it’s going to be really thick. Way thicker than regular cake batter. That’s not a mistake. That’s exactly what you want.

Step 3: Add the Good Stuff

Fold in your white chocolate chips and sprinkles. Mix just enough to spread them evenly throughout the batter.

Step 4: Spread Into the Pan

Scoop the batter into your prepared pan. Use your spatula to push it all the way into the corners and smooth the top.

Step 5: Bake

Bake for 20–25 minutes. You’re looking for lightly golden edges and a center that looks just set — not jiggly, but not dry either.

Here’s my biggest tip: pull them out a little early. Slightly underbaked blondies are a hundred times better than overbaked ones.

Step 6: Cool, Then Slice

This is the hardest part. Let them cool completely before you cut into them.

I know. It’s torture. But if you cut too early, they’ll fall apart. Give them the time they need. It’s worth it.

Pro Tips (From Someone Who’s Made These Too Many Times)

Don’t overmix. Once everything is combined, stop. Overmixing makes them tough instead of tender.

Use parchment paper. Lift the whole slab out of the pan before slicing. Clean, even squares every time.

Watch the clock. Every oven is different. Start checking at 20 minutes.

Let them cool fully. I said it above, I’ll say it again. Please wait.

Swaps and Variations

One of my favorite things about this recipe — it’s endlessly flexible.

• Different sprinkle colors — swap red, white, and blue for pastels at Easter, orange and black at Halloween, or rainbow for birthdays
• Different chips — milk chocolate, dark chocolate, or butterscotch all work beautifully here
• Add nuts — a handful of chopped walnuts or pecans adds a nice crunch
• Use funfetti cake mix — for even more color and flavor throughout
• Make it gluten-free — just swap in a gluten-free cake mix, same amount

What to Serve With Them

These are rich and sweet, so keep it simple on the side.

• Cold glass of milk — the classic for a reason
• Vanilla ice cream — turn one blondie into a full dessert
• Fresh berries — strawberries or blueberries cut through the sweetness perfectly
• Coffee or tea — makes them work as an afternoon treat too

Storage and Leftovers

Storage Method	How Long
Airtight container, room temperature	Up to 4 days
Refrigerator	Up to 1 week
Freezer (wrapped individually)	Up to 2 months

To freeze: wrap each square in plastic wrap, then pop them in a zip-lock bag. Thaw at room temperature for about 30 minutes before eating.

Make-Ahead Tips

Throwing a party? These are ideal for making ahead.

• Bake them the day before and store covered at room temperature
• Slice just before serving — they look fresher and cleaner that way
• Add a light dusting of extra sprinkles right before you put them out for extra color

Common Questions

Can I use oil instead of butter? You can, but butter wins every time. It gives a richer flavor and a better chew. Oil works in a pinch though.

Why is my batter so thick? That’s totally normal. Blondie batter is supposed to be thick — much thicker than regular cake batter. Don’t add extra liquid.

Can I double the recipe? Absolutely. Use a 9×13 pan and add about 5–8 extra minutes to the bake time. Keep an eye on the edges.