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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 center stays slightly set for a soft bite, with a crackly, crinkly top and colorful bursts through 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: 310
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter
  • 0.5 cup unsalted butter melted
brown sugar
  • 1 cup brown sugar packed
egg
  • 1 egg large
  • 1 egg yolk additional 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 M&Ms red, white, and blue
star sprinkles
  • 0.33 cup star sprinkles red and blue, plus extra for topping
white chocolate chips
  • 0.25 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.
Make the blondie batter
  1. Whisk melted unsalted butter and brown sugar together until smooth.
  2. Add egg, egg yolk, and vanilla extract, then whisk until glossy.
  3. Stir in all-purpose flour, baking powder, and salt until just combined—do not overmix, and stop as soon as no dry streaks remain.
  4. Fold in M&Ms, star sprinkles, and white chocolate chips until evenly distributed.
Bake
  1. Spread batter evenly into the prepared pan and scatter extra star sprinkles on top.
  2. Bake for 22–25 minutes at 350°F until the top is golden and set but the center still has a very slight jiggle.
Cool and slice
  1. Cool completely in the pan before cutting into squares, since the blondies firm up as they cool.

Notes

Pro tip: for the signature chewy texture, pull the blondies when the center still jiggles slightly—if you wait for fully firm, they’ll bake up more cakey. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; rewarm briefly if you want a softer bite. Freezing is yes: freeze cut squares in an airtight container up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.