Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper. Melt the butter in a small saucepan over medium heat, stirring occasionally until it turns golden brown (about 4-5 minutes). You'll notice little brown flecks at the bottom—that's the good stuff that makes these homemade blondies taste so good.

Pour the browned butter into a bowl and let it cool for 2 minutes. Whisk in the sugar and eggs until combined, then add the vanilla powder and mix well. The batter should look smooth and slightly glossy at this point.

In a separate bowl, combine the flour, baking powder, and salt with a whisk. Fold the dry ingredients into the wet mixture gently until just combined—don't overmix or you'll end up with tough blondies instead of tender ones.

Stir in the whole milk until the batter reaches a thick but pourable consistency. The confetti blondies 4th july cozy batter should look slightly runny compared to cookie dough, which is totally correct.

Gently fold in the rainbow sprinkles and white chocolate chips, reserving about 2 tablespoons of sprinkles to scatter on top. Pour the batter into your prepared pan and smooth the top with a spatula.

Sprinkle the reserved rainbow sprinkles across the top, then bake for 25-30 minutes until the edges are golden brown but the center still jiggles slightly when you shake the pan. I always set a timer for 25 minutes and check it—mine is ready right at 28 minutes, but ovens vary.

Let the blondies cool in the pan for 15 minutes before cutting into 12 squares. They'll continue cooking from the residual heat, which is exactly what you want for that perfect chewy texture.