Mm Rainbow Blondies Food

CONFETTI BLONDIES

Steps:

• For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
• In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
• Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
• For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
• Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
• Carefully lift the blondies out of the pan and cut into 2-inch squares.

M&M RAINBOW BLONDIES

Steps:

• Cream butter, sugar, egg, and vanilla. Add in flour and soda - it makes a thick dough.
• Stir in nuts and M&Ms if desired.
• Spread in a 13x9 and bake @ 350 for 30-40 minutes When making them for others, I reserve 1/3 cup of the M&Ms to sprinkle on top before baking.

RAINBOW BLONDIES

Steps:

• 1. Heat oven to 350 degrees. Prep 9 x 13 pan with non-stick spray.
• 2. Beat butter and shortening till blended. Add sugars and beat well. Add eggs, vanilla, baking soda, and kosher salt and mix, gradually mix in flour, then fold in the sour cream and fold in the candy and nuts.
• 3. Bake for 20 to 25 minutes until the top is golden brown. Cool completely before cutting into squares.

RAINBOW UNICORN BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-9-inch cake pan with nonstick cooking spray. Line it with parchment, spray it again and set aside.
• In a large microwave-safe bowl, melt the butter and chopped white chocolate over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment).
• Stir in the sugar, vanilla extract and salt until well combined. Beat the eggs in a small bowl and add about 1/2 cup of the sugar mixture to temper. Add the egg mixture into the sugar mixture and stir well. Gradually add the flour to the batter, stirring until completely combined.
• Separate the batter into 3, 4 or 5 bowls, depending on how many colors you want to make. Stir a few drops of food color into each bowl until the batter is the color you want.
• Using a rubber spatula, transfer each batter color to its own piping bag. Cut the tip off of each bag and then pipe the colors into the prepared baking pan. You can pipe in straight lines, squiggles, whatever you want; just remember that you are going to cut the brownies, so make sure every brownie gets all the colors!
• Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes, then let the brownies cool in the pan. When cool, cut them into squares and separate them on a cutting board.
• In a large microwave-safe bowl, melt the chocolate chips over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment). Drizzle the melted chocolate over the brownies, then top with the edible glitter.
• Allow to set at least 10 minutes until the chocolate hardens and the magic works.

RAINBOW BLONDIES

Steps:

• Cream butter and sugar until fluffy.
• Add egg and vanilla.
• Combine flour and baking soda, add to creamed mixture.
• Dough will be stiff.
• Stir in baking chips and nuts.
• Spread dough in greased 13x9 pan and bake at 350* for 35 minutes.
• Cool before cutting.