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Fireworks Blondies

Fireworks blondies are thick, chewy golden bars baked with red, white, and blue star sprinkles and M&Ms folded throughout. The top bakes to a set, lightly jiggle-in-the-center finish for classic chewy blondies with colorful bursts in every square.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter
  • 0.5 cup unsalted butter melted
brown sugar
  • 1 cup brown sugar packed
egg
  • 1 large egg
  • 1 egg yolk
vanilla extract
  • 2 tsp vanilla extract
all-purpose flour
  • 1 cup all-purpose flour
baking powder
  • 0.5 tsp baking powder
salt
  • 0.25 tsp salt
M&Ms
  • 0.5 cup red, white, and blue M&Ms
star sprinkles
  • 0.33 cup red and blue star sprinkles plus extra for topping
white chocolate chips
  • 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.
Make the batter
  1. Whisk melted butter and brown sugar together until smooth.
  2. Add the egg, egg yolk, and vanilla, then whisk until glossy.
  3. Stir in all-purpose flour, baking powder, and salt until just combined, avoiding overmixing.
Add mix-ins and bake
  1. Fold in the red, white, and blue M&Ms, star sprinkles, and white chocolate chips until evenly distributed.
  2. Spread the batter evenly into the prepared pan, then scatter extra star sprinkles on top.
  3. Bake at 350°F for 22–25 minutes, until the top is golden and set with the center still having a very slight jiggle (visual cue: gently wobble when nudged).
Cool and slice
  1. Cool completely in the pan before cutting into squares, so the blondies firm up as they cool (visual cue: no warmth in the center).

Notes

For the thick, chewy texture, stop mixing as soon as the flour disappears and bake until the center has that slight jiggle—overbaking dries blondies out. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked bars up to 2 months. If you want a lighter swap, substitute half the flour with an equal amount of oat flour for a slightly denser chew while keeping the same bake time range.