It’s no surprise that looking back at my relationship with my husband, many of our fondest memories are rooted in food. When we first started dating, there was this little old-school Italian bakery in our neighborhood we would stop into every time we walked past it to get exactly two sprinkle cookies and two rainbow cookies to share. They weren’t the best cookies ever, but I still think about this small ritual that brought just a hint of sweetness to our day. This year for pride, I took inspiration from this long love affair with rainbow sprinkles and developed these Brown Butter Sprinkle Blondies as a result. Yes, they’re colorful, but their true magic comes from the combo of nutty brown butter with a bright hint of lemon and orange zest. It’s one-bowl, no-fuss, and the perfect combo of chewy and fudgy, making them an instant favorite in my home. I’m quite literally proud of this recipe!
- 8 ounces (2 sticks) unsalted butter
- 2 cups Kroger light brown sugar
- 2 teaspoons Kroger kosher salt
- 1 teaspoon Kroger vanilla extract
- 1/ 2 teaspoon finely grated lemon zest
- 1/ 2 teaspoon finely grated orange zest
- 2 large eggs
- 2 cups Kroger all-purpose flour
- 1 teaspoon Kroger baking powder
- 1 cup Kroger rainbow sprinkles
Preheat the oven to 350°F and line an 8-inch square baking pan with parchment. In a medium saucepan, melt the butter over medium-high heat. Cook, whisking continuously, until golden in color and nutty in aroma, about 6 minutes. Transfer to a heatproof bowl and let cool slightly.
To the cooled brown butter, whisk in the brown sugar, salt, vanilla, lemon zest, orange zest, and eggs until smooth. Switch to a rubber spatula and fold in the flour and baking powder until just combined, followed by the sprinkles. Transfer to the prepared baking pan and spread into an even layer with an offset spatula.
Bake for 20 to 25 minutes, until lightly golden. Let cool completely, then slice into 16 squares and serve.