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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 tops bake up golden while the centers stay slightly soft for that classic chewy blondie 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
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving overhang if you want easy lifting later.
Make the blondie batter
  1. Whisk melted unsalted butter and brown sugar together until smooth, glossy, and fully combined.
  2. Whisk in the egg, egg yolk, and vanilla extract until the mixture looks shiny and slightly thick.
  3. Stir in all-purpose flour, baking powder, and salt until just combined, stopping as soon as you don’t see dry streaks to avoid tough blondies.
  4. Fold in red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips until evenly distributed.
  5. Spread the batter evenly into the prepared pan and scatter extra red and blue star sprinkles on top so you get visible bursts.
Bake and finish
  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 into thick, chewy pieces.

Notes

For the thickest, chewiest texture, use a packed brown sugar measure and mix the flour in only until no dry spots remain. Store airtight at room temperature for up to 3 days (or refrigerate for up to 5 days); freeze baked squares up to 2 months. For a gluten-free option, swap in a 1:1 gluten-free all-purpose flour blend and bake times may run 1–3 minutes longer.