Red, White, and Blondies
It’s summertime, which means America’s birthday, fireworks, celebrations, and most importantly, patriotic desserts.
One of our favorite desserts in my house is blondies. This recipe is similar to my Chocolate Chip Blondies. I came out with this recipe first to have it in time for the holiday, and they are a huge hit everytime!
What is a Blondie?
Blondies are essentially blonde brownies (hence the name). It’s as if a brownie and a chocolate chip cookie had a baby. If you like brownies, and chocolate chip cookies, wait until you try these Red, White, and Blondies! They’re rich, chewy, and will melt in your mouth. If you’re someone who always buys boxed desserts, you’ll never want to do that again once you try this recipe.
How to Make Red, White, and Blondies?
Using your stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy. This process should take about three minutes. Make sure your butter is softened to room temperature. This will help the mixing process be a lot smoother. Next, add the eggs and vanilla extract, and mix to combine. Make sure you do not overmix. Add the all-purpose flour, baking soda, and salt into your stand mixer bowl, and mix until fully incorporated.
Divide the batter into three bowls, leaving a little extra in one of the bowls. Leave that bowl of batter aside. In the other two bowls add the red gel food coloring to one, and blue to the other. Start off with two drops of each color until you reach your desired shade. I used two drops of the blue and two drops of the red to reach the colors below.
Add 1/3 of the sprinkles to the red batter, 1/3 to the blue batter, and the rest to the vanilla batter. Mix each to combine. Note: Don’t mix them together. Mix separately.
Spread out the vanilla batter into your greased 9″ pan. Add dollops of the blue and red batters on top of the vanilla batter. Smooth out the top with an offset spatula. Preheat your oven to 350°F and bake for 20-25 minutes. Allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
Gluten-Free: to make these Red, White, and Blondies gluten-free, use gluten-free flour in replace of all-purpose flour.
Red, White, and Blondies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 stick + 3 tablespoons unsalted butter, room temperature
- ½ cup white sugar
- 1 cup light brown sugar, lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup red, white, and blue sprinkles
- ½ cup red, white, and blue M&M's
- 2 drops red gel food coloring
- 2 drops blue red gel food coloring
- Preheat your oven to 350°F and grease a square 9" brownie pan.
- In your stand mixer bowl, add in your softened butter and beat it with the paddle attachment for about one minute until light and fluffy. Add in your sugar and mix to combine.
- Add in your eggs and vanilla extract and mix until fully incorporated. Next, add in the flour, baking soda, and salt and mix to combine. Make sure not to over mix.
- Divide the batter into 3 bowls. Making sure it's pretty even in all 3 bowls, except leaving a little extra in one of the bowls. Take the bowl that has a little extra batter and set aside.
- In the other two bowls add a couple of drops of red food coloring to one of them and a couple of drops of blue food coloring to the other one. It's always best to start with less food coloring and then see if you need more after that. I used 2 drops of the gel food coloring and I was satisfied with the color, but feel free to add more or fewer drops until you get the color you want.
- Add about 1/3 of the sprinkles into the bowl with the red food coloring, then another 1/3 into the bowl with the blue food coloring. Add the rest of the sprinkles into the vanilla bowl. Mix each to combine.
- Add the blondies dough into your brownie pan starting with the brown-is color one, and then dollop the blue and red colored ones around. With an offset spatula, smooth out the top.
- Bake them for 20-25 minutes. Allow them to cool in the pan for about 10 minutes, and then transfer them to a cooling rack to cool completely.
If you prefer to make this recipe dairy-free, use 1/2 cup of neutral-flavored oil like vegetable or canola oil instead of butter, and omit the M&M’s. You can also use coconut oil or margarine if you prefer that.
If you prefer to not use food coloring at all, you can always use freeze-dried fruit to get the colors. Freeze-dried strawberries or raspberries are perfect to get that red color, and freeze-dried blueberries are perfect to get the blue color.