Go Back

Fireworks Blondies

Fireworks blondies are thick, chewy, golden squares packed with red, white, and blue star sprinkles and M&Ms baked right into the batter for colorful bursts. This easy blondie recipe bakes to a set top with a slight jiggle in the center, then firms up as it cools in the pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter, melted
  • 0.5 cup unsalted butter melted
brown sugar, packed
  • 1 cup brown sugar packed
egg
  • 1 large egg
  • 1 egg yolk
vanilla extract
  • 2 tsp vanilla extract
all-purpose flour
  • 1 cup all-purpose flour
baking powder
  • 0.5 tsp baking powder
salt
  • 0.25 tsp salt
red, white, and blue M&Ms
  • 0.5 cup red, white, and blue M&Ms
red and blue star sprinkles
  • 0.33 cup red and blue star sprinkles plus extra for topping
white chocolate chips
  • 0.25 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper for easy lifting. Keep the pan ready so the batter can go in immediately.
Make the blondie batter
  1. Whisk the melted butter and brown sugar until smooth. The mixture should look glossy and cohesive.
  2. Add the large egg, egg yolk, and vanilla extract, then whisk until the batter turns shiny. Stop as soon as everything looks fully combined.
  3. Stir in the all-purpose flour, baking powder, and salt until just combined—do not overmix. Stop when no dry streaks remain.
  4. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips. Spread-ins should be evenly distributed through the batter.
Bake
  1. Spread the batter evenly into the prepared pan and scatter extra star sprinkles on top. Use a light touch so the top stays mostly level.
  2. Bake at 350°F for 22–25 minutes, until the top is golden and set but the center has a very slight jiggle. Look for edges that appear set while the middle still trembles when gently nudged.
Cool and cut
  1. Cool completely in the pan before cutting into squares. As it cools, the blondies firm up for clean slices.

Notes

For the thickest, chewiest texture, avoid overmixing once the flour goes in and don’t bake past when the center still has a slight jiggle. Store covered in the refrigerator up to 5 days; for longer storage, freeze in an airtight container up to 2 months. For a lighter twist, swap in a 1:1 gluten-free all-purpose flour blend and bake as directed.