Fairy Bread Blondies

Fairy Bread Blondies are a delightful twist on the classic Australian party treat. These blondies are made with a soft and chewy vanilla base, delicious white chocolate chips and generously studded with colourful sprinkles reminiscent of the iconic fairy bread. The combination of buttery sweetness and a hint of nostalgia makes these blondies a popular choice for any occasion, from kids' birthday parties to afternoon tea with friends. Enjoy a taste of childhood with every bite of these whimsical and delicious Fairy Bread Blondies.

What is Fairy Bread?

Fairy bread is a huge staple in Australia, most Australians grew up with this beloved snack. You would mostly see them at children’s parties and special occasions, such as Christmas or Australia day. However, it is not quite known in other parts of the world…so what is Fairy bread? Well, it is very simple, you grab a slice of white bread, smother it with spreadable butter and cover it with colourful sprinkles called 100’s and 1000’s, then they’re typically cut into triangles. The most simple but delicious snack!

Baking Tips:

• Melted butter: I prefer melting the butter rather than creaming my butter and sugar as it helps give the blondies a buttery soft taste. Don’t forget to let your butter cool before using it though or else you might end up scrambling your eggs!

• Line your baking pan: I highly recommend greasing and lining your baking pan with parchment paper, as it makes the removal a lot easier!

• Don’t over mix: Only stir until the batter is just mixed, this will keep the crumb tender and moist. I usually swap to a rubber spatula and just gently fold everything together until no streaks of flour remain. Also, if you over mix the rainbow sprinkles, they will start to blend with the blondie, and you will lose the effect of the rainbow sprinkles.

• Do not over bake: No one likes a dry sad blondie, when you remove your blondie from the oven, it should be slightly under cooked in the center as they will continue to bake while they cool in the pan.

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Fairy Bread Blondies

Yield: 9-16 Slices

Author: Chloe Sims

Prep time: 25 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 55 M

A delightful twist on the classic Australian party treat.

Ingredients

Fairy Bread Blondies

• 113g Unsalted Butter (Melted, Cooled)
• 50g Granulated White Sugar
• 135g Brown Sugar
• 2 Eggs
• 1 Tsp Vanilla Extract
• 155g Plain Flour
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt
• 160g White Chocolate Chips
• 50g Rainbow Sprinkles (Plus extra for on top)

White Chocolate Ganache

• 180g White Chocolate
• 40g Heavy Cream

Instructions

Fairy Bread Blondies

1. Preheat the oven to 175°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside.
3. In a large mixing bowl, whisk together the cooled melted butter and both sugars until well combined.
4. Add the eggs and vanilla then whisk again until combined.
5. Gently fold in your dry ingredients using a spatula until just combined.
6. Fold in the chocolate chips and rainbow sprinkles until evenly combined (Don't overmix!)
7. Pour the blondie batter into your prepared pan, evenly spread with a spatula.
8. Bake for 30 minutes or until golden.
9. Allow to cool in the pan.

White Chocolate Ganache

1. Once your blondie has cooled. In a medium microwaveable bowl, place your white chocolate and cream in. Microwave in 30 second bursts (Stirring in-between) until fully melted and combined.
2. Evenly spread your ganache mixture over the blondie (While it is still in the pan) using a spatula until the top is fully covered.
3. Top with the rainbow sprinkles and refrigerate to set the ganache for an hour or overnight.
4. Carefully remove your blondie from the pan and cut into as many pieces as you like.
5. Enjoy!

Notes

Melted butter: I prefer melting the butter rather than creaming my butter and sugar as it helps give the blondies a buttery soft taste. Don’t forget to let your butter cool before using it though or else you might end up scrambling your eggs!

Line your baking pan: I highly recommend greasing and lining your baking pan with parchment paper, as it makes the removal a lot easier!

Don’t over mix: Only stir until the batter is just mixed, this will keep the crumb tender and moist. I usually swap to a rubber spatula and just gently fold everything together until no streaks of flour remain. Also, if you over mix the rainbow sprinkles, they will start to blend with the blondie, and you will lose the effect of the rainbow sprinkles.

Do not over bake: No one likes a dry sad blondie, when you remove your blondie from the oven, it should be slightly under cookies in the center as they will continue to bake while they cool in the pan.

Line your baking pan: I highly recommend greasing and lining your baking pan with parchment paper, as it makes the removal a lot easier!

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