Summer Rainbow Blondies

Original Blog Post from: Confections, Crafts and Couture

It's almost the end of June. As we enter the beginning of summer and near the end of Pride Month, as well as Black Music Month, I couldn't go leaving it empty handed. This month was an extra special time to enjoy black music as I was able to travel to Paris to attend Cowboy Carter as well as Fete de la Musique.

If you're not aware of what the later is, it's an annual festival that takes place in Paris on June 21st annually to celebrate World Music Day. In the city you can find thousands of people dancing in the streets to various types of music for free. This celebration in the city of lights has been going on for decades and is very well known and attended. This June was certainly not one to be forgotten.

Before my international excursion I also had the opportunity to return to Los Angeles County Museum's (LACMA) free Friday jazz nights. Free jazz Friday's at one of LA's most popular venues is a great event to attend and highlights the summer in the city. For two hours each week, there are jazz musicians that take the stage to entertain the locals and all those in attendance with great melodies and vibes. This month has been busy with travel and other fun activities, but I still made sure there was time to celebrate representation of both movements with a recipe.

I got the idea to make some sweet treats that I could easily transport to Friday jazz night at the LACMA, but also represent PRIDE and of course taste good! I thought cookie bars/ blondies would be the best option to take with me. I got the idea to upgrade the cookie bars even further when I found a pack of cream cheese in my refrigerator. I also decided to add some Kaleidoscope Sprinkles for even more flare and color.

All in all I must say these colorful blondies turned out looking and tasting pretty great. These Rainbow Blondies were super easy to whip together. I definitely will be making more of these throughout the summer and the rest of the year.

See the complete recipe and step by step video for my Rainbow Blondies below.

Ingredients

Blondies

:2 cups All-purpose flour

¼ cup oatmeal (I used instant oatmeal)

1 tsp. baking soda

½ tsp. salt

1 cup unsalted butter, room temperature 

1 cup light brown sugar, packed

2 eggs, room temperature 

1 tsp. vanilla extract 

2 tbsp. milk (I used almond milk) 

2 cups of white chocolate or funfetti chips

8 oz of mini milk chocolate M&M's (plus some for top)

1 cup The Wizz Sprinkle Mix

Cream Cheese Filling:

8 oz. cream cheese, room temperature

1 egg, room temperature

2 cups confectioner's sugar

1 ½ tsp. vanilla extract

food coloring (optional)

Directions

Preheat oven to 350F.

In medium sized bowl, use stand or hand mixture to cream together cheese, egg, confectioner's sugars and vanilla extract. Mix together until completely combined and smooth.

(optional)

In separate bowls evenly divide cream cheese filling. Add food coloring to each individual bowl. Once color is fully combined into filling set aside.

In a medium sized bowl mix together the flour, oatmeal, baking soda and salt. Set aside.

In a large separate bowl, using either hand or stand mixer, cream together butter and brown sugar. Add eggs one at a time. Mix until smooth. Add vanilla extract. Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated. Add milk. Add white chocolate chips, M&M's and sprinkles to batter. Slowly fold in until combined.

Place cookie dough in the refrigerator to rest for at least 20 minutes.

Line 9 x 13" pan with parchment paper. Using spatula, place half of cookie dough onto bottom of the pan. Press evenly into bottom of the pan. Spoon cream cheese filling onto the top of cough dough. Use knife to swirl cream cheese mixture evenly on top of cookie dough. Spoon the remaining cookie dough on top. Place additional M&M's on top of dough. Bake for 30-35 minutes until blondies are slightly golden and cream cheese is set. Remove from oven and allow blondies to cool completely to room temperature.

Cut evenly into rectangles or squares.

Devour and Enjoy!!