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Fireworks Blondies

Fireworks blondies are thick, chewy, golden bars studded with red, white, and blue star sprinkles and M&Ms baked into every square. A quick stir-to-combine batter yields a set, lightly jiggly center and a crackly top once cooled.
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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
  

  • 0.5 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 1 large egg plus 1 egg yolk
  • 1 egg yolk from the extra egg
  • 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
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.
Make the batter
  1. Whisk melted unsalted butter and brown sugar together until smooth.
  2. Add large egg, egg yolk, and vanilla extract, then whisk until glossy.
  3. Stir in all-purpose flour, baking powder, and salt until just combined—do not overmix.
  4. Fold in 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 red and blue star sprinkles on top.
  2. Bake at 350°F for 22–25 minutes, until the top is golden and set with a very slight jiggle in the center.
Cool and cut
  1. Cool the blondies completely in the pan before cutting into squares, so they firm up as they cool.

Notes

For the chewiest texture, stop mixing as soon as the flour disappears—overmixing can make blondies cakier. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze baked blondies for up to 2 months, thaw overnight in the fridge. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in the same amount.