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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 for colorful bursts. This easy blondie recipe bakes until the top is golden and set with a slight jiggle in the center, then cools fully for clean slicing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Blondie batter
  • 0.5 cup unsalted butter Melted and cooled slightly.
  • 1 cup brown sugar Packed brown sugar.
  • 1 large egg Plus 1 additional egg yolk.
  • 1 egg yolk One yolk from a second egg.
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder Level measurements.
  • 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
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving overhang for easy lifting later.
  2. Whisk melted butter and packed brown sugar together until smooth.
  3. Add the large egg, egg yolk, and vanilla extract, then whisk until glossy and fully combined.
Mix and assemble
  1. Stir in all-purpose flour, baking powder, and salt just until combined—do not overmix.
  2. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips.
  3. Spread the batter evenly into the prepared pan and scatter extra star sprinkles on top for a festive finish.
Bake and cool
  1. Bake at 350°F for 22–25 minutes until the top is golden and set with the center still having a very slight jiggle.
  2. Cool completely in the pan before cutting into squares so the blondies firm up and slice cleanly.

Notes

For the chewiest texture, stop mixing as soon as the flour disappears—overmixing can make blondies cakier. 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-friendly swap, use a 1:1 all-purpose gluten-free flour blend designed for baking (measure by weight if your blend provides it).