Unicorn White Chocolate Blondies

Unicorn White Chocolate Blondies        Unicorn White Chocolate Blondies

Blondies are on of my favourite all-American treats. They’re the perfect cross between a cookie and a brownie, and for someone who can be pretty indecisive when it comes to food it’s like an answer to a prayer. It means you don’t have to choose, you get to have your cake and eat it too! Especially in this case, where you might want to devour the whole batch in one sitting. No shame, though not advised, but sometimes you gotta do what you gotta do. I took mine to a party to avoid having it sitting there in the kitchen staring at me, though of course I had a few slices myself first.

Anyways, this has deliciously sweet white chocolate mixed with colourful funfetti in a chewy, soft baked blondie. Just like a unicorn, it’s pretty hard to believe it’s real (Unicorns are totes real, right?). These are my new fave for a number of reasons:

  • Can be made gluten free, of if you wanna go full gluten that works too
  • I used a stevia and erythritol based replacement which is basically zero calories and it also doesn’t spike blood sugar levels
  • They’re super FUN and so pretty!
  • Addictive. Honestly, they taste delicious and you just never want to stop eating them

Find a little video below that I posted on Instagram showing how truly easy these are to make!

A post shared by Teffy Perk (@sprinkle_of_green) on

Unicorn White Chocolate Blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
Blondies
  • ¾ cup (170g) unsalted butter, melted
  • 1 cup granulated sweetener such as baking stevia (or granulated sugar)
  • ½ cup soft brown muscovado or coconut sugar
  • 2 large eggs
  • 1 teaspoon vanilla powder or extract
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 cups gluten free or all purpose flour
  • ¾ cup rainbow funfetti sprinkles, plus more to top
  • 1 cup white chocolate, broken into chunks or in chips⠀
Frosting
  • 50g white chocolate
  • 1 tablespoon almond milk
  • 1 teaspoon pitaya powder
Instructions
  1. Heat the oven to 185ºC | 400º F and grease or line a 33cmx23cm (9x13 inch) baking tin.
  2. Whisk the sugars with the melted butter in a large bowl, then stir in the eggs and vanilla.
  3. Sift in the flour, baking powder and salt and gently stir until combined. Fold in the white chocolate and funfetti, until just combined, being careful not to overmix.
  4. Pour into the tin and bake for 20-22 minutes, until golden on top.
  5. When done remove from the oven and let cool. Meanwhile prepare the frosting by slowly melting and whisking all the ingredients together in a water bath.
  6. Slice into squares and drizzle over the frosting and top with extra sprinkles 🦄
Notes
I got sprinkles free from artificial colours and preservatives, but use what you can find.

 UNICORN WHITE CHOCOLATE BLONDIES - the most delicious and FUN dessert, can be made gluten free and refined sugar free! www.sprinkleofgreen.com

 

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