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Fireworks Blondies

Fireworks blondies are thick, chewy golden squares baked with red, white, and blue star sprinkles and M&Ms baked right in. The tops turn golden while the center stays just set for a soft, brownie-like 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Fireworks blondie base
  • 0.5 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 egg yolk
  • 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 and bake
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.
  2. Whisk the melted butter and brown sugar together until smooth.
  3. Add the large egg, egg yolk, and vanilla, then whisk until glossy.
  4. Stir in the all-purpose flour, baking powder, and salt until just combined—do not overmix.
  5. Fold in the red, white, and blue M&Ms, the star sprinkles, and the white chocolate chips.
  6. Spread the batter evenly into the prepared pan and scatter extra sprinkles on top.
  7. Bake for 22–25 minutes at 350°F until the top is golden and set, with the center still showing a very slight jiggle.
  8. Cool completely in the pan before cutting into squares, letting the blondies 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 squares up to 2 months. For a lighter option, use melted coconut oil in place of the butter, and expect a slightly different flavor and texture.