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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 into the batter. The tops turn golden and slightly set at the edges, with a subtle center jiggle for that signature blondie chew.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients and mix-ins
  • 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
Wet ingredients
  • 0.5 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 2 large egg 1 large egg plus 1 egg yolk
  • 1 tbsp vanilla extract 2 teaspoons

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper, leaving overhang for easy lifting.
Mix butter and sugar
  1. Whisk melted butter and brown sugar together until smooth, then the mixture should look glossy and cohesive.
Add eggs and vanilla
  1. Whisk in the large egg, egg yolk, and vanilla extract until the batter turns thick and glossy.
Combine dry ingredients
  1. Stir in all-purpose flour, baking powder, and salt just until combined—stop as soon as no dry streaks remain, and avoid overmixing.
Fold in add-ins
  1. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips so the colors are evenly distributed.
Bake
  1. Spread batter evenly into the prepared pan and scatter extra star sprinkles on top for a festive finish.
Bake to chewy doneness
  1. Bake for 22–25 minutes at 350°F until the top is golden and set but the center still has a very slight jiggle.
Cool and cut
  1. Cool completely in the pan before cutting into squares so the blondies firm up as they cool.

Notes

For the thickest, chewiest texture, measure flour by spooning into the measuring cup and level it off, then stop mixing as soon as the batter comes together. Store airtight in the fridge up to 5 days (reheat briefly for a softer center); freeze baked squares up to 2 months, thaw overnight in the fridge. For a simple swap, use gluten-free 1:1 all-purpose flour in the same amount to make gluten-free blondies.