Rainbow Chip Blondies

Adapted from Ghirardelli
Makes 1 -9”x9” pan
Author Wendy Sondov themondaybox.com


  • 8 ounces 2 baking bars white chocolate, broken into chunks
  • ½ cup butter or vegetable shortening***
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup rainbow chips see directions for making rainbow chips
  • ½ cup white chocolate chips for each color
  • Food coloring gel
  • ***Desert safe adaptations: For desert safe baking use vegetable shortening.


  1. RAINBOW CHIPS: In a small bowl, microwave ½ cup of white chocolate chips until just melted (about 1 minute on medium power).
  2. Add 2-3 drops of food coloring gel and mix.
  3. On a sheet of waxed paper or parchment, spread the colored chocolate, about ¼” thick , into a small rectangle about the size of a notecard (3”x5”) .
  4. Freeze or refrigerate the colored chocolate until firm, about 15 minutes.
  5. Chop into chips.
  6. Store in ziplock bags at room temperature or refrigerate until ready to use.
  7. BLONDIES: Preheat oven to 350 degrees F. Butter or spray cooking oil onto 9”x9” brownie pan.
  8. Place chocolate and butter/shortening in medium sized microwave safe bowl. Heat in microwave 1 minute. Stir. If not completely melted, return to microwave for 10 second intervals, stirring between heating, until completely melted and combined.
  9. In bowl of electric mixer, beat eggs until foamy (about 3 minutes).
  10. Mix in sugar, vanilla, and melted chocolate.
  11. Add flour and salt and stir until incorporated.
  12. Stir in rainbow chips.
  13. Spread batter evenly into prepared pan.
  14. Bake for 25 minutes, or until golden and toothpick inserted in center comes out clean. If mailing internationally, undercook by about 1 minute. (The extra moisture from undercooking will help keep the blondies soft while shipping)
  15. Cool for 15-20 minutes in pan, then remove from pan to complete cooling on a wire rack.
  16. Blondies can be stored in airtight container at room temperature for at least 2 weeks.

Packing Tips

For 9”x9” pan blondies, wrap entire square of blondies (removed from pan or in disposable foil pan) in two layers of plastic wrap and insert into gallon zip lock bag. For individual cut blondies, wrap each blondie in plastic wrap then place in an airtight container or zip lock bag.