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Fireworks Blondies

Fireworks blondies are thick, chewy golden squares loaded with red, white, and blue star sprinkles and M&Ms baked throughout for colorful bursts in every bite. This easy blondie recipe bakes up a set top with a barely-jiggly center, then firms as it cools in the pan.
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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 blondies
  • 0.5 cup unsalted butter Melted
  • 1 cup brown sugar Packed
  • 1 large egg Plus 1 egg yolk
  • 1 egg yolk From a second egg
  • 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
  • 0.3333 cup red and blue star sprinkles Plus extra for topping
  • 0.25 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper for easy lifting and clean edges.
  2. Whisk the 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.
  4. Stir in the all-purpose flour, baking powder, and salt until just combined, taking care not to overmix.
  5. Fold in the red, white, and blue M&Ms, red and blue star sprinkles, and white chocolate chips evenly through the batter.
Bake and cool
  1. Spread the batter evenly into the prepared 8x8 pan, then scatter extra star sprinkles on top for a visible fireworks effect.
  2. Bake at 350°F for 22–25 minutes, until the top is golden and set with a very slight jiggle in the center.
  3. Cool completely in the pan before cutting into squares so the blondies finish setting and stay chewy.

Notes

For the thick, chewy texture, stop mixing as soon as the flour disappears and bake until you see a gentle jiggle in the center—not fully firm. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a fun dietary swap, use gluten-free 1:1 all-purpose flour in the same amount to keep the same blondie structure.