Go Back

Patriotic Red White and Blue Blondies

Patriotic red white and blue blondies are soft, chewy, and buttery dessert bars studded with candy-coated chocolates and white chocolate chips. Bake in a lined 9x13 pan until the center is just set, then cool completely for clean slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter, melted
  • 1 cup unsalted butter
light brown sugar
  • 1.5 cup light brown sugar
eggs
  • 2 eggs Use 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 the pan and preheat
  1. Preheat the oven to 350°F (175°C). Set out a 9×13-inch baking pan for lining.
  2. Line the 9×13-inch baking pan with parchment paper. Leave enough overhang to lift the blondies out easily.
Make the blondie batter
  1. Whisk the melted unsalted butter and light brown sugar until smooth. Stop and scrape the bowl so no sugar pockets remain.
  2. Add the eggs and vanilla extract. Whisk until the mixture looks glossy and fully combined.
  3. Mix in all-purpose flour, baking powder, and salt. Stir just until no dry flour streaks show.
  4. Fold in the white chocolate chips and red, white, and blue candy-coated chocolates. Distribute them evenly through the batter.
  5. Spread the batter evenly into the prepared pan. Smooth the top so it bakes uniformly.
Bake and finish
  1. Sprinkle extra red, white, and blue candy-coated chocolates and patriotic sprinkles on top. Lightly press them into the surface so they adhere.
  2. Bake at 350°F (175°C) for 25–30 minutes. Look for a set top with a slightly soft center.
  3. Cool completely before slicing. This firms the texture for cleaner squares.
  4. Cut into squares and serve. Enjoy the red, white, and blue candy-filled layers in every bite.

Notes

Pro tip: For neat slices, let the blondies cool fully (and for extra clean cuts, chill for 1 hour after baking). Store airtight in the fridge for up to 4 days. Freeze baked bars for up to 2 months; thaw overnight in the refrigerator. Dietary swap: use dairy-free butter and dairy-free white chocolate chips to make a dairy-free version.