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Fireworks Blondies
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Fireworks Blondies

These rich and chewy Fireworks Blondies are made with nutty brown butter, chunks of white chocolate, and festive red, white, and blue sprinkles. They're the perfect easy dessert for Fourth of July celebrations, summer cookouts, and holiday parties.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter blondies, fireworks blondies, Fourth of July dessert, patriotic dessert, red white and blue blondies, white chocolate blondies
Servings: 16 blondies
Calories: 310kcal
Cost: 3

Equipment

  • 9×9-inch metal baking pan
  • Chef's knife
  • cutting board
  • dry measuring cups
  • large mixing bowl
  • measuring spoons
  • medium saucepan
  • parchment paper
  • silicone spatula
  • whisk

Ingredients

  • 1 cup unsalted butter
  • 1 1/4 cups light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup chopped white chocolate
  • 1/3 cup red, white, and blue sprinkle mix
  • 2-3 tablespoons additional sprinkle mix for topping (optional)
  • flaky sea salt, for finishing

Instructions

  • Preheat the oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  • Brown the butter in a medium saucepan over medium heat, stirring frequently until the milk solids become golden brown and smell nutty.
  • Let the browned butter cool for 10–15 minutes until warm but not hot, then pour it into a large mixing bowl.
  • Add the brown sugar and granulated sugar to the browned butter and whisk until glossy.
  • Add the eggs and vanilla extract. Whisk vigorously until fully combined and slightly lighter in color.
  • Add the flour, baking powder, and kosher salt. Fold gently with a silicone spatula until just combined without overmixing.
  • Fold in the chopped white chocolate and ⅓ cup of sprinkle mix using a gentle hand.
  • Spread the thick batter evenly into the prepared pan. Scatter the remaining sprinkles over the top and gently press them into the batter.
  • Bake for 25–30 minutes until the edges are deeply golden and the center is just set. Do not overbake.
  • Cool completely in the pan. Lift out using the parchment paper, sprinkle with flaky sea salt if desired, cut into squares, and serve.

Notes

Measure the flour with a kitchen scale for the most accurate results. Use chopped white chocolate from a baking bar for the best flavor and texture. Watch the butter carefully while browning, as it can burn quickly. The blondies will continue to set as they cool, so avoid overbaking. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.