These red, white and blue blondie bars make the perfect summer dessert or snack. Pair with your favorite ice cream for the perfect savory sweet 4th of July treat or for any time of year!
Every 4th of July, I make these awesome blondies and red, white and blue cookies to celebrate.
For this recipe, you’ll need:
- unsalted butter
- granulated sugar
- light brown sugar
- vanilla extract
- 1/2 teaspoon vanilla bean paste (optional)
- all-purpose flour
- pinch of salt
- 6 tablespoons red, white, and blue sprinkles, divided
- chopped white chocolate
How to add the sprinkles
Sprinkles will be added last to this recipe so they keep their brilliant colors while baking.
Can I freeze blondies?
Yes, make ahead for that perfect picnic or potluck!
You may freeze these ahead of time, but don’t add the frosting prior to freezing.
Thaw unfrosted blondies in the refrigerator for a day or two prior to frosting and serving.
Ideas for other holiday sprinkles
Pink, green and yellow for Easter
Green for St. Patrick’s Day
Black and Orange for Halloween
Green and Red for Christmas / Holiday celebrations
Rainbow sprinkles for any celebration
What can I substitute for sprinkles?
If you don’t have sprinkles on hand, try chocolate chips, m&ms, or candy bar chunks for easy blondies.
Or, try red/white/blue dried berries (I used these in my oatmeal cookies and they’re delicious). For Thanksgiving, I even make pumpkin blondies.
- Preheat your oven first (350 degrees F)
- I recommend using an 8×8 pan, lined with parchment paper.
- Criss-cross parchment paper for easy lift after baking.
- They’ll puff up and turn light brown on the outside when ready.
- Careful not to over-bake, as it will harden the edges.
Blondies are best stored at room temperature in an air-tight container.
How long will blondies keep?
Blondies (blond brownies) will keep for up to a week.
Additions to this recipe
For chunky blondies, try adding macadamia nuts or walnuts.
For decadent blondies, try adding salted caramel and chocolate instead of sprinkles.
What sides go with blondies?
Blondies, like brownies, are best served with a tall glass of milk or almond milk.
Or, try a scoop of your favorite ice cream atop a warm blondie.
What are things I can make with leftover blondies?
I doubt you’ll have leftovers of this recipe, but if you do, here’s some great ways to use leftover blondie bars:
- Crumbled over ice cream
- Ball them up and make cake pops from leftovers
Red, White and Blue Blondies
- 10 tbsp unsalted butter melted and cooled
- ½ cup granulated sugar
- ¼ cup light brown sugar lightly packed
- 1 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour
- ¼ tsp salt
- 6 tbsp red, white, and blue sprinkles divided
- ½ cup white chocolate chopped
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 sheets of parchment paper so it hangs over all 4 sides.
- Whisk together the melted butter, granulated sugar, and brown sugar in a large bowl. Whisk in the egg, vanilla extract, and vanilla bean paste. Add the flour and salt, and whisk to combine. Stir in 5 tablespoons sprinkles and the white chocolate.
- Transfer the batter to the prepared baking pan and sprinkle the remaining 1 tablespoon sprinkles on top. Bake until the blondies puff up and are light golden along the outside, about 25 minutes, being careful not to overbake.
- Let the blondies cool completely in the pan before removing and cutting.
- Store leftover blondies in an airtight container at room temperature for up to 5 days.
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