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Fireworks Blondies

Fireworks blondies are thick, chewy golden squares baked with red, white, and blue star sprinkles and M&Ms baked into every bite. The tops turn golden and slightly set while the center stays gently jiggly for that classic blondie 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: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup brown sugar packed
  • 1 egg large
  • 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
 

Bake the blondies
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving overhang for easy lifting.
  2. Whisk melted butter and brown sugar together until smooth, then add the egg, egg yolk, and vanilla and whisk until glossy.
  3. Stir in the all-purpose flour, baking powder, and salt until just combined—do not overmix.
  4. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips.
  5. Spread the batter evenly into the prepared pan and scatter extra star sprinkles on top.
  6. Bake for 22–25 minutes until the top is golden and set but the center still has a very slight jiggle, with visible sprinkle studding through the surface.
  7. Cool completely in the pan before cutting into squares so the blondies firm up as they cool.

Notes

Pro tip: underbake slightly—when the center has a tiny jiggle and the edges look set, you’ll get thicker, chewier blondies. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked squares up to 2 months. For a lighter option, use reduced-fat butter or swap in a 1:1 baking mix with no added sugar if you still want chewy blondies.