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Fireworks Blondies

Fireworks blondies are thick, chewy, and golden—baked with red, white, and blue star sprinkles and M&Ms baked right in for colorful bursts in every square. This easy blondie recipe delivers a set top with a lightly jiggly center for that signature chewy 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: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper, making sure the paper overhangs slightly so you can lift the blondies out later.
Make the blondie batter
  1. Whisk the melted butter and brown sugar together until smooth.
  2. Add the egg, egg yolk, and vanilla extract, then whisk until glossy and fully combined.
  3. Stir in all-purpose flour, baking powder, and salt until just combined—stop as soon as no dry streaks remain to avoid tough blondies.
  4. Fold in the M&Ms, star sprinkles, and white chocolate chips until the batter looks evenly speckled.
Bake and cool
  1. Spread the batter evenly into the prepared pan and scatter extra star sprinkles on top so they bake into a bright, confetti-like finish.
  2. Bake at 350°F for 22–25 minutes, until the top is golden and set but the center still has a very slight jiggle when you gently shake the pan.
  3. Cool completely in the pan before cutting into squares, since the blondies firm up as they cool and hold their clean edges.

Notes

For the thick, chewy texture, keep mixing to a minimum once the flour is added and don’t overbake—the center should wobble slightly at the end. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked squares for up to 2 months. For a different dietary option, swap in a 1:1 gluten-free all-purpose flour blend (choose one that’s labeled for baking) and bake times may vary by a minute or two.