Chewy Candy Corn Blondies: Easy Halloween Dessert
These chewy candy corn blondies transform the divisive Halloween candy into buttery, caramel-like pockets of sweetness. Quick to make with simple ingredients, they’re a crowd-pleaser that even candy corn skeptics will love.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 41 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks / 226g) unsalted butter, melted
- 1 ½ cups (300g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (about 300g) candy corn
- 2 tablespoons Halloween sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
- Melt 1 cup unsalted butter in a microwave-safe bowl in 30-second intervals. Let cool for 2-3 minutes.
- In a large mixing bowl, whisk together melted butter, 1 ½ cups packed light brown sugar, and ½ cup granulated sugar for about 1 minute until smooth and slightly thickened.
- Add 2 room temperature eggs and 2 teaspoons vanilla extract. Whisk until fully incorporated and glossy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Pour dry ingredients into wet mixture and fold with a rubber spatula until just combined. Do not overmix.
- Gently fold in 1 ½ cups candy corn until evenly distributed.
- Scrape batter into prepared pan and spread evenly. If using, scatter Halloween sprinkles on top.
- Bake on middle rack for 22-26 minutes, until edges are golden brown and center is set but slightly soft. A toothpick inserted near the center should come out with moist crumbs.
- Cool in pan on a rack for 30 minutes, then use parchment handles to lift onto a cutting board. Cool completely (about 1 hour) before cutting into 24 squares.
Notes
Don’t overbake; blondies continue baking from residual heat. Use room temperature eggs for smooth batter. Press extra candy corn on top before baking for visible pieces. Cool completely before cutting to avoid crumbling. For cleaner slices, refrigerate for 15 minutes before cutting. Blondies taste even better the next day.
Nutrition
- Serving Size: 1 blondie
- Calories: 215
- Sugar: 22
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 33
- Protein: 2
Keywords: candy corn blondies, Halloween dessert, chewy blondies, easy Halloween recipe, fall baking, candy corn recipe