These White Chocolate Funfetti Blondies are a gluten-free dessert lover’s dream! Coconut flour is used rather than all-function flour, and cashew butter is blended in with the batter, giving these white chocolate brownies a deliciously chewy texture. They’re excellent for birthday events, potlucks, or as a candy deal with to your self.
Funfetti has all the time been my go-to in relation to cake! The sprinkles make it not solely colourful but additionally add a enjoyable texture and taste to any dessert. And we thought… wouldn’t funfetti style wonderful with blondies?! So, Linley got down to create a gluten-free model that might be simply as scrumptious and straightforward to make. To all my gluten-free dessert lovers on the market, this one is for you! They’re chewy, nutty and simply so dang enjoyable.
To make these white chocolate funfetti blondies, it’s so simple as any of our brownie recipes. Make the batter, switch it to the pan, add your sprinkles, and bake! Nothing sophisticated right here, buddies!
White Chocolate Funfetti Blondies – What You’ll Want
- All-pure creamy cashew butter: We use Dealer Joe’s salted creamy cashew butter for this recipe. It has the proper consistency and taste for these blondies.
- Eggs: They assist bind the elements collectively and provides the blondies construction.
- Mild brown sugar: This provides a wonderful caramel taste to the blondies that you simply simply can’t get with common sugar.
- Coconut flour: This gluten-free flour is the star of those blondies! It offers them that chewy texture and provides a refined coconut taste.
- White chocolate chips: These give the blondies a creamy and candy taste that pairs completely with the funfetti sprinkles.
- Sprinkles: Use your favourite colourful sprinkles for this recipe! They add a enjoyable and festive contact to the blondies.
- 8×8-inch baking dish: Be sure you use an 8×8-inch baking dish for the proper thickness and texture of the blondies.
Different Methods to Make This Nice Recipe
Lacking one thing in your kitchen or have your individual concepts for this recipe? You possibly can all the time change the cashew butter with almond butter if wanted. Simply notice that it’ll change the flavour of the bars.
Don’t have brown sugar? Use coconut sugar as an alternative! And if you want very thick bars, double the recipe and bake for a further 10 minutes. You’ll have a deliciously thick and chewy blondie bar.
Ideas for the BEST White Chocolate Funfetti Blondies
Since these are flourless blondies, be sure to allow them to absolutely cool earlier than slicing, or they could collapse. They’ll be simpler to chop into squares and serve as soon as they’ve had time to chill.
If you need a gooey, undercooked middle (which is my private favourite), bake for a couple of minutes lower than beneficial. Simply understand that the blondies will proceed to cook dinner as they quiet down, so don’t overbake them.
Sprinkles are enjoyable, however non-compulsory. In case you don’t have any sprinkles, these blondies will nonetheless style scrumptious with out them. You may also substitute with chopped nuts for a unique taste and texture.
The right way to Retailer
Retailer leftover blondies in an hermetic container at room temperature for as much as Three days.
You may also freeze these blondies for as much as Three months by wrapping them tightly in plastic wrap and inserting them in a freezer-secure container or bag.
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White Chocolate Funfetti Blondies
These white chocolate funfetti brownies are a gluten-free deal with that everybody will love, with coconut flour and cashew butter as the primary points of interest. They’re straightforward to make, deliciously chewy, and are excellent for any event.
Prep:10 minutes
Cook dinner:19 minutes
Complete:29 minutes
Elements
Dry Elements
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1/2 cup white chocolate chips
- 1 tablespoon sprinkles +extra for topping
Directions
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Preheat oven to 350ºF and line an 8×8-inch baking dish with parchment paper.
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Add the moist elements to a big bowl and blend till effectively mixed. Add the dry elements to the moist elements and blend once more.
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Switch the batter to the baking pan and unfold the combination evenly within the pan.
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Add sprinkles to the highest of the batter.
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Bake at 350ºF for 16-19 minutes or till the perimeters start to brown.
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Let cool for at the very least 1 hour, after which sprinkle on sea salt, if desired, and slice into squares.
Ideas & Notes
- The cashew butter will be changed with almond butter if desired. It would change the flavour of the bars. The brown sugar will be changed with coconut sugar.
- If you want very thick bars, double the recipe and bake for a further 10 minutes.
- Since these are flourless blondies, be sure to allow them to absolutely cool earlier than slicing, or they could collapse.
Diet details
Energy: 235kcal Carbohydrates: 24g Protein: 5g Fats: 14g Fiber: 1g Sugar: 17g