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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 throughout for colorful bursts in every square. The tops bake up golden and set while the center keeps a slight jiggle for that signature chewy 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 0.5 cup unsalted butter Melted
  • 1 cup brown sugar Packed
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
Dry ingredients
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder Note: use 1/2 tsp
  • 0.25 tsp salt
Mix-ins
  • 0.5 cup red, white, and blue M&Ms
  • 0.333 cup red and blue star sprinkles Plus extra for topping
  • 0.25 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving overhang for easy lifting.
Make the batter
  1. Whisk the melted butter and brown sugar together until smooth.
  2. Whisk in the large egg, egg yolk, and vanilla extract until the mixture looks glossy.
  3. Stir in the all-purpose flour, baking powder, and salt until just combined, and stop mixing as soon as no dry streaks remain.
Fold in mix-ins
  1. Fold in the red, white, and blue M&Ms, the red and blue star sprinkles, and the white chocolate chips until evenly distributed.
  2. Spread the batter evenly into the prepared pan and scatter extra red and blue star sprinkles on top.
Bake and cool
  1. Bake at 350°F for 22–25 minutes, until the top is golden and set but the center still has a very slight jiggle.
  2. Cool completely in the pan before cutting into squares so the blondies firm up as they cool.

Notes

For the chewiest texture, avoid overmixing after the flour goes in and pull the blondies when the center still jiggles slightly. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked bars for up to 2 months. For a simple swap, use gluten-free 1:1 all-purpose flour in place of regular flour for a gluten-free version (texture may be slightly softer).