These funfetti blondies taste like a soft and fudgy vanilla brownie with rainbow sprinkles in every bite. The thick and creamy vanilla frosting with more sprinkles take these blondies over the top!
Ingredients
- 1 cup natural cashew butter
- 1 egg
- ⅔ cup coconut sugar
- ¼ cup maple syrup
- 2 tbsp imitation vanilla extract or sub regular vanilla extract
- ¼ cup GF flour use a 1:1 GF flour replacement (I like Bob's Red Mill 1:1 GF flour)
- ¼ tsp salt
- ½ tsp baking soda
- ⅓ cup sprinkles + 2 tbsp rainbow sprinkles
- Favorite store-bought vanilla frosting I like the Miss Jones brand
Instructions
- Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
- In a large mixing bowl, use a hand blender and whisk together cashew butter, egg, coconut sugar, maple syrup, and vanilla extract until smooth.
- Add in the GF flour, baking soda, and salt and stir again with hand blender until combined.
- Add in ⅓ cup of sprinkles and stir until combined with a wooden spoon. Batter will be thick.
- Using a spatula, spread batter in the parchment-lined 8”x8” pan in an even layer. Top with remaining 2 tbsp sprinkles.
- Move to the oven and bake for 24-26 minutes (mine was 26), or when the edges are browned, raised, and pulled away from the sides. (A toothpick or knife inserted will not come out completely crumb-free, but if you bake longer the bars will be dry!)
- Let cool completely before topping with your favorite store-bought vanilla frosting. Optional: garnish with extra sprinkles. Cut into 12 or 9 slices and store in an airtight container at room temperature for up to 5 days.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe