1.Make white chocolate ganache. Break chocolate into pieces, place in a food processor; process until chopped finely. Bring cream just to the boil in a small saucepan; remove pan from heat. Add chocolate to hot cream; stir until smooth. Cool mixture to room temperature or until it is of a spreading consistency.
2.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) slice pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over
3.Melt butter, sugar, milk and half the chocolate in a medium saucepan over medium heat until smooth and combined. Cool for 10 minutes.
4.Whisk eggs and flours into chocolate mixture until combined. Fold in funfetti and remaining chocolate. Pour mixture into pan.
5.Bake for 25 minutes or until a skewer inserted into the centre comes out with a few crumbs attached. Cool in pan.
6.Spread ganache on cooled cake; sprinkle with extra funfetti.
Blondies can be made up to 3 days ahead; store in an airtight container
at room temperature. Or, freeze blondies for up to 3 months.