Fireworks Blondies Recipe

Stack of chewy fireworks blondies made with browned butter, white chocolate chunks, and red, white, and blue sprinkles.

These fireworks blondies are rich, chewy, and loaded with white chocolate chunks. Made with brown butter and festive red, white, and blue sprinkles, they're an easy dessert for Fourth of July parties, summer cookouts, and holiday gatherings.

Prep Time20

Cook Time25

Total Time45

Servings: blondies

Calories: 310kcal

Author: Sandra

Ingredients

1 cup unsalted butter
1 ¼ cups light brown sugar packed
¼ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour 240g (Note 1)
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup chopped white chocolate (Note 2)

Fireworks Decoration

⅓ cup sprinkle mix red, white, and blue (Note 3)
2-3 tablespoons sprinkle mix for the topping (optional)
flaky sea salt for finishing

Instructions

Preheat the oven to 350 F (177 C).
Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Place the 1 cup unsalted butter in a medium saucepan over medium heat.
Cook, stirring frequently, until the butter melts, foams, and the milk solids on the bottom of the pan turn golden brown. The butter should smell nutty and toasted.
Allow the butter to cool for 10–15 minutes. It should be warm but not hot enough to cook the eggs. (Note 4)
Pour into a large mixing bowl.
Add the 1 ¼ cups light brown sugar and ¼ cup granulated sugar to the brown butter.
Whisk until glossy.
Add the 2 large eggs and 2 teaspoons vanilla extract.
Whisk vigorously until fully combined and slightly lighter in color. (Note 5)
Add the 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
Fold gently with a rubber spatula just until no dry streaks remain.
Do not overmix.
Fold in the 1 cup chopped white chocolate and ⅓ cup sprinkle mix.
Use a gentle hand to avoid breaking the star sprinkles.
Spread the batter evenly into the prepared pan.
The batter will be thick.
Scatter the remaining 2-3 tablespoons sprinkle mix evenly over the top and gently press them into the surface.
Bake for 25–30 minutes, or until the edges are deeply golden brown and the center no longer appears wet.
The center should no longer appear wet, and a toothpick inserted 1–2 inches from the center should not have wet batter attached.
Do not overbake. (Note 6)
Allow the blondies to cool completely in the pan before slicing.
Lift them out using the parchment overhang.
If desired, sprinkle lightly with flaky sea salt.
Cut into squares and serve.

Notes

For the most accurate results, measure the flour with a kitchen scale. If measuring by volume, fluff the flour with a spoon, lightly spoon it into the measuring cup, and level it with a straight edge. Avoid scooping directly from the flour container, which can pack in too much flour and result in dry blondies.
For the best flavor and texture, use chopped white chocolate from a baking bar rather than white chocolate chips.
Use a sprinkle mix made primarily with jimmies and star sprinkles. Some color streaking during baking is normal and creates the fun fireworks effect.
Brown butter can go from perfectly browned to burnt very quickly. Watch carefully once the foaming begins to subside. The butter is ready when the milk solids turn golden brown and it smells nutty and toasted.
Thoroughly whisking the eggs into the sugar mixture helps create a glossy top and contributes to the blondies' chewy texture.
The blondies may look slightly underdone in the center when removed from the oven. They will continue to set as they cool.

Additional Note: The blondies shown in the photos were cut into 9 large squares. For smaller party-size servings, cut them into 16 squares.

Storage

Store in an airtight container at room temperature for up to 4 days.

For longer storage, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutrition