Fireworks Blondies
These Fireworks Blondies are rich, chewy, and festive dessert bars made with nutty brown butter, white chocolate chunks, and colorful red, white, and blue sprinkles. Perfect for summer gatherings, holiday dessert tables, or any crowd-pleasing celebration.
Equipment
- 9x9-inch baking pan
- saucepan
- mixing bowl
- whisk
- rubber spatula
- parchment paper
- measuring cups and spoons
Ingredients
- 1 cup unsalted butter
- 1 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 240 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup white chocolate, chopped
- 1/3 cup red, white, and blue sprinkles
Instructions
- Preheat oven to 350°F (177°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Brown the butter in a saucepan over medium heat, stirring until golden brown and nutty in aroma. Remove from heat and cool for 10–15 minutes.
- Whisk brown sugar and granulated sugar into the cooled butter until smooth and glossy.
- Add eggs and vanilla extract, whisking until fully combined and slightly lightened.
- Fold in flour, baking powder, and salt gently until just combined. Do not overmix.
- Fold in white chocolate chunks and most of the sprinkles, reserving some for topping.
- Spread batter evenly into prepared pan. Sprinkle remaining sprinkles on top and gently press them in.
- Bake for 25–30 minutes until edges are golden and center is set but slightly soft.
- Cool completely in pan before lifting out and slicing into squares.
Notes
Do not skip browning the butter — it adds deep caramel-like flavor. Allow butter to cool before adding eggs to avoid scrambling. Do not overmix the batter once flour is added for a chewy texture. Slightly underbake for soft blondies, as they continue to set while cooling. Store in an airtight container at room temperature for up to 3 days.