These chewy, fudgy funfetti blondies are an easy one-bowl recipe, No mixer needed! Packed with raspberry jam, white chocolate, and rainbow sprinkles!
Funfetti Raspberry Jam Blondies
I created these Funfetti Raspberry Jam Blondies as the perfect alternative to a traditional birthday cake. Let’s be real making a full layer cake can take time, effort, and a lot of ingredients. These birthday-inspired blondies are an easy, budget-friendly tray-bake that still brings the party vibes! With fruity raspberry jam, colourful sprinkles, and a soft, chewy texture, they have all the fun of a birthday cake without the hassle. Whether you’re celebrating a birthday, a special occasion, or just want to treat yourself, these blondies are a sweet and simple way to do it!
Why You’ll Love This Recipe
- One bowl and No mixer– One bowl means less clean up and I lOVE the sound of that! No mixer needed which means they’re super easy to do and you don’t need fancy equipment to make something delicious!
- Tray-bake– Easy Tray-bake recipe and I know you all love an easy recipe!
- Fun & colourful– Perfect for birthdays and celebrations.
- Fudgy & chewy– The BEST blondie texture does exist and it is this blondie.
- Fruity Flavours– Raspberry jam swirled throughout.
- Kid-friendly– Both baking and eating!
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two egg for structure and another egg yolk for richness.
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Vanilla– This is the vanilla paste I use for all my bakes!
- Raspberry Jam- I use a shop brought jam but you can make homemade jam if you’d like!
- Rainbow Sprinkles- You want to use good quality sprinkles when you use them in a bake to avoid the colours spreading. These are the sprinkles I use for my rainbow bakes.
Tips & Tricks
- Storage– These blondies will stay fresh for 3–4 days at room temperature or in the fridge. Keep them in an airtight container to maintain that fudgy texture.
- Freezer-Friendly– you can freeze them! Wrap individually or in a single layer and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
- The best tip for blondies is to chill in the fridge for a few hours or overnight! This helps them set and create that fudgy texture!
- Check Your Oven Temp– Oven temperatures can vary more than you’d expect. I always recommend using an oven thermometer to ensure consistent baking results.
- Don’t over-mix the batter just fold until combined.
- Chill before slicing if you want neat, clean edges.
- Use good quality sprinkles (Some sprinkles may bleed into the batter).
- Swap raspberry jam with strawberry, cherry, or lemon curd depending on what flavour you love the most!
Frequently Asked Questions
Can I use chocolate chips instead?
You can, but for the best melt and texture, white chocolate bars are better!
How do I know if my blondies are baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
How do I store these blondies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze them?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.
What is the difference between blondies and brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why did my blondies come out cakey instead of fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Can I use frozen raspberries instead of jam?
You can, but they might release water into the blondies. Jam gives a better swirl and flavour without affecting texture.
Recommended Equipment
- 9″ Baking Tin You can use an 8″ tin if you’d like a thicker blondie.
- Stand mixer
- Electric hand whisk
- Vanilla Extract
- Mixing Bowl Mine is pink of course!
- Scales
- Rainbow Sprinkles
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Fancy Another Blondie?
- Lemon Meringue Blondies
- Carrot Cake Blondies with Cream Cheese
- White Chocolate Blondies (Base Recipe)
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Funfetti Blondies
Ingredients
- 200g White Chocolate (Melted).
- 175g Unsalted Butter (Melted).
- 200g Caster Sugar
- 2 Eggs (50g Each).
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- 1 tsp Vanilla
- 200g White Chocolate Chips
- 60g Rainbow Sprinkles (Extra for the topping).
- 100-150g Raspberry Jam
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined (it may look split but the eggs will bring it back together).
- Add in the eggs, vanilla and golden syrup and stir again until combined.
- Mix through the plain flour and cornflour you can no longer see any flour.
- Fold through your chocolate and rainbow sprinkles.
- Pour the mixture into your lined tin, pipe on your raspberry jam and swirl through. I like to try and swirl it through to the middle so I get raspberry chunks in every bite! You can layer the blondie and pour half the mixture in, swirl some raspberry jam through then top with more blondie and jam.
- Sprinkle on some more rainbow sprinkles before baking.
- Bake for 25-30 minutes (mine take 28 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Once baked, let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Slice your blondie into 9-12 slices and enjoy!
Notes
- These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
- 9″ Baking Tin You can use an 8″ tin if you’d like a thicker blondie.
- White Chocolate I use.