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Fireworks Blondies

Fireworks blondies are thick, chewy golden squares packed with red, white, and blue star sprinkles and M&Ms baked right in. The batter comes together easily, bakes to a golden, just-set top, and finishes with colorful bursts through 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: 290
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter, melted
  • 0.5 cup unsalted butter Use melted and slightly cooled butter so the batter stays smooth.
brown sugar, packed
  • 1 cup brown sugar Pack firmly for the classic chewy blondie texture.
eggs
  • 1 large egg Add with the egg yolk for rich structure.
  • 1 egg yolk Add the extra yolk to keep blondies dense and chewy.
vanilla extract
  • 2 tsp vanilla extract
dry ingredients
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
color mix-ins
  • 0.5 cup red, white, and blue M&Ms Bake-ins distribute color throughout the center.
  • 0.33 cup red and blue star sprinkles Measure 1/3 cup for the batter 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, leaving overhang for easy lifting later.
Make the blondie base
  1. Whisk melted butter and brown sugar together until smooth, then add the large egg, egg yolk, and vanilla and whisk until glossy.
Combine dry ingredients
  1. Stir in all-purpose flour, baking powder, and salt until just combined—do not overmix.
Fold in the mix-ins
  1. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips until evenly distributed.
Bake
  1. Spread the batter evenly into the prepared pan, scatter extra star sprinkles on top, and bake for 22–25 minutes until the top is golden and set with a very slight jiggle in the center.
Cool and slice
  1. Cool completely in the pan before cutting into squares, since the blondies firm up as they cool.

Notes

Pro tip: once the flour is added, mix only until you don’t see dry streaks—overmixing makes blondies cakier. Store airtight at room temperature for 3 days, or refrigerate up to 5 days; freeze baked squares for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and bake times may vary slightly—start checking around 20 minutes.