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Fireworks Blondies

Fireworks blondies are thick, chewy golden squares loaded with red, white, and blue star sprinkles and M&Ms baked right in. This easy blondie recipe bakes to a lightly set center with a crinkly golden top and colorful bursts in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Fireworks blondies batter
  • 0.5 cup unsalted butter Melted and slightly cooled.
  • 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.
Make the blondie base
  1. Whisk melted butter and brown sugar together until smooth.
  2. Add the large egg, egg yolk, and vanilla extract, then whisk until glossy.
Combine dry ingredients
  1. Stir in all-purpose flour, baking powder, and salt until just combined—do not overmix.
Add mix-ins
  1. 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 sprinkles on top.
  2. Bake for 22–25 minutes, until the top is golden and set but the center still has a very slight jiggle.
Cool and slice
  1. Cool completely in the pan before cutting into squares, because the blondies firm up as they cool.

Notes

For the cleanest squares, let the pan cool all the way before cutting—this keeps the chewy center from smearing. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked squares up to 2 months. For a simple swap, use gluten-free 1:1 all-purpose flour for a gluten-free version (the bake time may run 1–2 minutes longer).