Fireworks Blondies

These blondies are my go-to for any 4th of July party, and the name fits because the sprinkles and M&Ms scattered through them look just like an explosion of fireworks. They’re soft, gooey, and packed with red, white, and blue candy. The first time I made blondies, I left them in the oven until they looked fully done, and they came out dry and a little cakey instead of fudgy. Pulling them while they’re still slightly underdone in the center is the secret.

What I love is how fudgy they stay, almost like a brownie but without any cocoa. The trick is two full cups of brown sugar, which keeps them moist and gooey for days. They’re great plain, but the patriotic M&Ms and sprinkles make them festive and fun for a summer cookout. They feed a crowd too, so they’re a perfect potluck bar.

Here’s the kitchen tip about the sprinkles. Use jimmies, the long rod-style sprinkles, not the little round nonpareils. The nonpareils bleed their color and melt right into the batter, turning everything muddy, but jimmies hold their shape and color through baking. So you get those clean red, white, and blue specks throughout instead of a smeared mess.

And don’t overbake them, which is where I went wrong. Blondies are best a little underdone, since they keep cooking as they cool. Pull them when they’re just light golden brown and still a touch soft in the middle. It also helps to bake them in a metal pan, since glass browns the tops too fast and leaves the centers raw. You’ll smell that buttery brown sugar thing as they bake, and a slightly underbaked center is exactly what keeps them gooey.

Why You’ll Love This Recipe

They’re fudgy and gooey. Two full cups of brown sugar keep these blondies moist and soft for days, like a brownie without the cocoa.

They’re festive and fun. Red, white, and blue M&Ms and sprinkles make them look like a fireworks display.

They’re easy to make. A simple one-bowl batter comes together fast with no fancy technique.

They feed a crowd. A 9×13 pan makes two dozen bars, so they’re perfect for a potluck or party.

Ingredients

Here’s everything you’ll need:

• 1/2 cup unsalted butter
• 2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 2 cups red, white, and blue M&Ms
• 1/2 cup patriotic sprinkles

How to Make Fireworks Blondies

1. Prep the Pan

Heat the oven to 350 and line a 9×13 pan with foil, then spray it well with cooking spray. The foil makes lifting the bars out clean and easy once they’re cool.

2. Mix the Base

Beat the butter and brown sugar with a mixer until crumbly, then mix in the eggs and vanilla until smooth. This brown sugar base is what keeps the blondies fudgy.

3. Add the Dry Ingredients

Mix in the salt and baking powder, then the flour, until combined. The baking powder gives the bars just enough lift while keeping them dense and gooey.

4. Fold In the Candy

Stir in the M&Ms and patriotic sprinkles. Using jimmies instead of nonpareils keeps the colors clean instead of bleeding into the batter.

5. Spread It Out

Spread the batter in the prepared pan. It’s a wet, sticky batter, so spray your hands with cooking spray and smooth it into an even layer. Top with extra M&Ms if you like.

6. Bake It

Bake for about 22 to 25 minutes, until just light golden. Err on the side of underbaked, since they finish cooking as they cool. Let them cool before cutting.

Expert Tips

Pull them slightly underbaked. They finish cooking as they cool, so don’t overbake or they’ll dry out.

Use a metal pan, not glass. Glass browns the tops too fast and leaves the centers raw.

Use jimmies, not nonpareils. The rod-style sprinkles hold their color instead of bleeding into the batter.

Spray your hands to spread the batter. It’s wet and sticky, so greased hands smooth it into an even layer.

Use room-temperature eggs. They mix into the batter more smoothly.

Recipe Variations and Add-ins

You can use sweet chocolate chips in place of the M&Ms for a simpler version.

Add butterscotch chips for a rich, caramel-like flavor.

You can use both M&Ms and chocolate chips together if you can’t pick just one.

Swap the patriotic colors for sprinkles and candy that match any other holiday.

You can fold in a handful of chopped nuts like pecans for extra crunch.

What to Serve With This Recipe

Set them out at a 4th of July party. The festive bars fit the theme. They’re easy to grab and share.

Pair them with a scoop of vanilla ice cream. The cold cream offsets the gooey bars. The two make a great dessert.

Serve them after a barbecue with cold lemonade. The sweet bars follow the meal. They cool everyone down.

How to Store This Recipe

Store the blondies in an airtight container at room temperature, where they stay fudgy and moist for days thanks to all that brown sugar.

You can freeze the cut bars too, wrapped well, for longer storage. Thaw them at room temperature when you’re ready, and they’re just as gooey as fresh.