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Fireworks Blondies

Fireworks blondies are thick, chewy golden bars baked with red, white, and blue star sprinkles and M&Ms baked right in for colorful bursts. This easy blondie recipe bakes up with a golden, set top and a slightly jiggly center for that classic chewy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Blondie batter
  • 0.5 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 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

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper to prevent sticking and ensure clean squares.
Mix the wet ingredients
  1. Whisk melted butter and brown sugar together until smooth, then add the egg, egg yolk, and vanilla and whisk until glossy, with a uniform, shiny batter.
Add dry ingredients
  1. Stir in the all-purpose flour, baking powder, and salt until just combined, keeping the batter thick and avoiding overmixing for a tender crumb.
Fold in the mix-ins
  1. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips until evenly distributed with colorful bits throughout.
Bake
  1. Spread the batter evenly into the prepared pan and scatter extra sprinkles on top for a festive, speckled finish.
Bake to chewy doneness
  1. Bake for 22–25 minutes until the top is golden and set but the center still has a very slight jiggle, visible when you gently shake the pan.
Cool and cut
  1. Cool completely in the pan before cutting into squares, so the blondies firm up as they cool for clean slices.

Notes

Pro tip: bake just until the center barely jiggles—overbaking makes blondies more cakey. Store airtight in the fridge up to 4 days; freeze baked squares up to 2 months. For a dairy-free option, use a 1:1 dairy-free butter substitute to keep the golden, chewy texture.