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Patriotic Red White and Blue Blondies

Patriotic red white and blue blondies with a buttery blondie base and pockets of candy-coated chocolates. This bake turns the batter into soft, chewy bars with festive sprinkles on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Unsalted butter, melted
  • 1 cup unsalted butter
Light brown sugar
  • 1.5 cup light brown sugar
Eggs
  • 2 large eggs
Vanilla extract
  • 2 tsp vanilla extract
All-purpose flour
  • 2 cup all-purpose flour
Baking powder
  • 1 tsp baking powder
Salt
  • 0.5 tsp salt
White chocolate chips
  • 1 cup white chocolate chips
Red, white, and blue candy-coated chocolates
  • 1 cup red, white, and blue candy-coated chocolates
Patriotic sprinkles
  • 0.25 cup patriotic sprinkles

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Set up the bakeware so the batter can go in right away.
  2. Line a 9x13-inch baking pan with parchment paper. Leave some overhang for easier lifting after baking.
Make the blondie batter
  1. Whisk the melted unsalted butter and light brown sugar until smooth. Keep mixing until no sugar lumps remain.
  2. Add the large eggs and vanilla extract to the bowl. Stir until the mixture looks glossy and fully combined.
  3. Mix in the all-purpose flour, baking powder, and salt. Stir just until no dry streaks of flour remain.
  4. Fold in the white chocolate chips and the red, white, and blue candy-coated chocolates. Distribute them evenly through the batter.
Bake and finish
  1. Spread the batter evenly into the prepared 9x13-inch pan. Use an offset spatula or spoon to level the top.
  2. Sprinkle additional red, white, and blue candy-coated chocolates and patriotic sprinkles on top. Make sure the surface is well covered for visible color.
  3. Bake at 350°F (175°C) for 25–30 minutes. Look for a set top with edges that lightly turn golden while the center stays soft.
  4. Cool completely before slicing. Letting them cool fully helps the squares set cleanly without crumbling.
  5. Cut into squares and serve. Plate them straight from the pan for the easiest presentation.

Notes

Pro tip: melt the butter and let it cool for 2–3 minutes before whisking with the sugar to prevent scrambled-egg texture. Store airtight at room temperature for 3–4 days or refrigerate for up to 7 days; freeze baked squares for up to 2 months. For a simple swap, use gluten-free 1:1 all-purpose baking flour in the same amount for gluten-free blondies.