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Fireworks Blondies

Fireworks blondies bake into thick, chewy golden squares packed with red, white, and blue star sprinkles and M&Ms. This easy blondie recipe delivers glossy batter, a lightly jiggly center, and colorful bursts through every square.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Blondie batter
  • 0.5 cup unsalted butter Melted
  • 1 cup brown sugar Packed
  • 1 large egg Plus 1 egg yolk
  • 1 large egg yolk
  • 2 tsp vanilla extract
Mix-ins
  • 0.5 cup red, white, and blue M&Ms
  • 0.33 cup red and blue star sprinkles Plus extra for topping
  • 0.25 cup white chocolate chips

Equipment

  • 1 sheet pan
  • 1 8x8 baking pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F, and line an 8x8 baking pan with parchment paper.
  2. Set the lined pan aside so it’s ready for batter.
Make the blondie batter
  1. Whisk melted butter and brown sugar together until smooth.
  2. Add the egg, egg yolk, and vanilla, then whisk until glossy.
  3. Stir in all-purpose flour, baking powder, and salt until just combined, and do not overmix.
  4. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips.
Bake
  1. Spread the batter evenly into the prepared pan and scatter extra star sprinkles on top.
  2. Bake for 22–25 minutes at 350°F until the top is golden and set but the center still has a very slight jiggle, with lightly crinkled edges visible.
Cool and cut
  1. Cool completely in the pan before cutting into squares, so the blondies firm up as they cool.

Notes

For the chewiest texture, stop mixing as soon as the flour disappears—overmixing can make blondies cakier. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked squares for up to 2 months. For a lighter twist, use half the white chocolate chips and swap in milk or dark chocolate chips if you prefer a stronger chocolate flavor.