Description
Sweet, chewy, and festive—these Candy Corn Blondies are a fun and easy Halloween dessert made with simple ingredients.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- ½ cup candy corn, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
- Mix wet ingredients: In a medium bowl, combine the melted butter and brown sugar. Whisk until smooth and slightly cooled. Add the egg and vanilla extract, and whisk until fully incorporated.
- Add dry ingredients: Stir in the salt and flour until just combined. Don’t overmix.
- Fold in candy corn: Gently fold in half of the candy corn.
- Spread in pan: Spread the batter evenly into the prepared baking dish. Press the remaining candy corn lightly on top.
- Bake: Bake for 20–25 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool and cut: Let the blondies cool completely before slicing. Candy corn can melt and become sticky, so cutting after cooling gives cleaner edges.
Notes
Don’t bake too long or the blondies will be dry; aim for a gooey center.
To prevent candy corn from melting too much, avoid placing pieces too close to the edge of the pan.
You can mix in white chocolate chips or chopped nuts for extra texture.