Burnt Butter Funfetti Blondies with Whipped Chocolate Ganache

Ganache is one of my favorite fillings, especially when it’s whipped. And yesterday I had been craving the fluffy chocolatey whipped frosting so bad that I just needed to make something which I could eat it with. Since I always do chocolate on chocolate I decided to make something fun that is inspired by my nephew and nieces.. so naturally it needed to have a whole ‘lotta sprinkles in it! 🥳

So what better way I thought, to make something both young and old could enjoy than to make a sophisticated Bundt butter blondie but put an 80’s kiddy twist by adding heaps of funfetti sprinkles to it! And Ofcourse spread some fluffy whipped chocolate ganache over the top! Who could say no to that! I’ll tell you who.. NO ONE! 😁

Here’s how you bake it!


For the burnt butter Blondies –

  • 150g butter
  • 150g sugar
  • 50g light brown sugar
  • 1 tsp vanilla paste
  • 2 large eggs
  • 150g flour
  • Pinch of salt
  • 3-4 tbsp funfetti multicolored sprinkles

For the whipped ganache :

  • 170g dark chocolate
  • Pinch of salt
  • 1 cup double cream (whipping cream)


For the Blondies :

  • Turn the oven on at 170C and prepare a 20x20cm with baking paper.
  • In a small saucepan , melt the butter on medium heat, stirring occasionally until butter becomes frothy and starts to give a caramel like smell and becomes slightly browned. Take off the heat and pour into a medium sized bowl, along with both the sugars and whisk until sugars are melted and combined throughly.
  • Then add each egg one by one mixing thoroughly. Add in your vanilla and whisk.
  • In a small bowl, mix together the flour, salt and funfetti sprinkles. Make sure all the sprinkles are coated evenly, this helps them form sinking to the bottom of the batter while baking.
  • Pour the flour/sprinkle mix into the wet batter and mix slowly until just blended together.
  • Pour into prepared pan, and bake for about 20-25 min, a cake tester should come out fairly clean but should look shiny as if the batter is a bit loose still.
  • Take it out and leave to cool completely before spreading the ganache frosting ontop.

For the whipped ganache :

  • Chop the chocolate and place into a medium bowl with the salt.
  • Then in a small saucepan, pour the cream and bring to a boil. Once just about to boil, take it off the heat and Pour it immediately over the chocolate. Leave it to set for 5 min and then mix together until the chocolate and cream and blended, thick and glossy.
  • Place into the fridge and stir occasionally until cooled completely through.
  • Once cooled then using a hand held mixer or stand mixer, whip the ganache on high speed until lighter in colour and fluffy in texture.
  • Spread over the cooled blondie, sprinkles some more funfetti sprinkles on top and ENJOY!


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