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Candy Corn Blondies

by Sabrina Snyder

Published on September 20, 2022

1 Comments

5 from 1 vote

Servings

Prep Time 10

Cook Time 25

Total Time 35

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Candy Corn Blondies are the perfect sweet buttery brown sugar bars with candy corn and white chocolate chips mixed in. Perfect for Halloween!

This is such a fun twist on classic blondies. The adorable candy corn mix-ins add delicious, sweet pieces, and make them great to serve at your next Halloween party. If you’re looking for more shareable Bar Recipes like this one, try Oreo Blondies, or Triple Peanut Blondies next.

Candy Corn Blondies cut in squares stacked

These Blondies are the perfect easy dessert, and you can have the batter prepared in just a few minutes. Then it only takes a little over 20 minutes of baking to finish. The brown sugar and vanilla bars have the perfect buttery and chewy texture that tastes amazing.

For the perfect dessert night, serve warm blondies with a scoop of Vanilla Ice Cream on top. It’s quick, simple, and oh-so delicious. A drizzle of Salted Caramel Sauce or Chocolate Ganache will make them extra sweet and irresistible.

Adding bits of candy corn to this blondie recipe makes them the perfect treat for Fall. The bright candy corn colors look amazing against the golden brown blondies, and they add bursts of sweetness throughout the dessert. You can bring them to a bake sale, serve them at a Halloween party, or just enjoy them with your family for a fun, themed treat.

Now, not everyone is a fan of candy corn. But these melt in your mouth Candy Corn Blondies will win over even the biggest candy corn skeptic. The simple, buttery vanilla flavor of the blondies perfectly balances out the stronger taste of the candy corns, so that they’re enjoyable without overwhelming the dessert. That way candy corn lovers and nay-sayers can both enjoy this amazing dessert.

How to Make Candy Corn Blondies

Prep Time: To start the recipe, preheat your oven to 350 degrees. Then you can prep a square baking pan with nonstick cooking spray, or if you prefer you can line the dish with parchment paper.
Blondie Batter: Add softened butter and brown sugar to your stand mixer, and cream for about 2 minutes until light and fluffy. If you don’t have a stand mixer, you can use a mixing bowl and a handheld mixer. Next, add the eggs and vanilla, and continue mixing until the wet ingredients are smooth. Sift the flour, baking powder, and salt into a separate bowl. Add the dry ingredients. Mix at the lowest speed, and continue mixing until the flour mixture is just combined into the batter. Keep in mind that you don’t want to overmix the batter, or the blondies will end up tough.
Mix-ins: Add ½ cup white chocolate chips and ½ cup of candy corn to the batter, and fold them in. Spread the candy corn blondie batter over the prepared baking pan, using a rubber spatula to spread it out evenly. Sprinkle the remaining chocolate chips and candy corn on the top.
Baking Time: Pop the dish in the preheated oven and bake for 20-25 minutes until golden brown. Let the Candy Corn Blondies cool completely before slicing.

More Blondies Recipes

Frequently Asked Questions

What are blondies?

Blondies are the vanilla counterpart to brownies, but without the chocolate! Think of them as a cross between a brownie and a cookie. The brown sugar and butter base resembles a chocolate chip cookie base. Just like cookies, blondies are perfect for adding your favorite mix-ins. Because they bake in a pan and are sliced into bars similar to brownies, blondies have a nice chewy interior with crispy edges.

How do I know when blondies are done?

When the edges are golden brown and the middle is dry and set, your blondies are ready. They may look slightly underdone in the middle, but they will continue to set as they cool.

How do I keep blondies from sticking to the pan?

Spray your baking dish with baking spray, which is oil that has flour in it to keep baked goods from sticking. If you don’t have baking spray, grease and flour your dish. You can also add parchment paper to the bottom of your pan with the edges hanging over the sides to make pulling them out a breeze!

Why are my blondies too dry?

If your blondies are turning out too dry, you could be measuring your flour incorrectly and using too much. To correctly measure flour for baking, fluff the flour with a measuring cup so it is not compacted, before spooning flour into the measuring cup, then leveling it off with a flat knife. This way you are not using additional flour from it being compacted in the bag. Your oven could also be too hot. Use an oven safe thermometer to check that your oven set temperature is correct. If it is off, adjust the dial accordingly until the thermometer reads the correct temperature.

Candy Corn Blondies cut in squares on parchment paper top view

Key Ingredients in Candy Corn Blondies

Butter: For the oil in this recipe, you need ¾ cup softened butter. The butter is easy to cream with brown sugar for a rich, sweet soft base that the other simple pantry ingredients can build off of.
Vanilla: Vanilla extract is always an important part of blondie recipes since they’re the vanilla counterpart to classic brownies. But, you only need 2 teaspoons to flavor the Candy Corn Blondies.
Mix-ins: Along with the candy corn pieces, this recipe also calls for white chocolate chips. The sweet white chocolate flavor pairs perfectly with the vanilla blondies and fun candies.

Candy Corn Blondies ingredients in separate bowls

Variations on Candy Corn Blondies

Peanut Butter Candy Corn Blondies: If you want to add a little salty, peanut flavor to the blondie recipe, you can mix in peanut butter chips instead of white chocolate chips. Along with that, you can also add chopped peanuts for some crunch.
Chocolate Candy Corn Blondies: To add some chocolatey goodness to this recipe, stir semisweet chocolate chips into the blondie batter. You can also use chocolate candy corn pieces instead of regular candy corn.
Candy Mix-ins: In the spirit of Halloween, try adding any of your favorite trick or treat candy into the Candy Corn Blondies. M&Ms or Reese’s pieces make colorful and tasty additions. Or, you can break your favorite candy bars into pieces to add.
Nuts: Walnuts and pecans go especially well with any fall treat, and would add a nice nutty crunch to these Candy Corn Blondies. Add a ½ cup of chopped walnuts, pecans, or even sliced almonds to the batter.
Brookies: Why choose between chocolate and vanilla when you can combine both! Make a batch of Brownie batter and layer it underneath the blondie batter in the same pan. You’ll have a double layer of deliciousness with a fun color combo that is also festive for Halloween.
Mini Candy Corn Blondies: Use a mini muffin tin sprayed with baking spray and scoop 1-2 tablespoons batter into each cup. Top each mini blondie with 1 piece of candy corn before baking. These mini treats are perfect for pre-schoolers or pot luck parties where everyone will want to try lots of goodies!

Candy Corn Blondies cut in squares on plate

More Halloween Treats

How to Store Candy Corn Blondies

Serve: Let the Candy Corn Blondies cool down a bit before you slice them into squares. When you’re done serving them, cover the dish in plastic wrap to keep them fresh. They’ll stay good for about 2 days.
Store: Another option is to cover the blondies and keep them in the fridge. That way they’ll stay good for up to 5 days.
Freeze: You could also freeze the bars. For the best results, you can store them in an airtight container or freezer bag with parchment paper between the layers. They can keep well for up to 3 months.

Candy Corn Blondies cut in squares on parchment paper

Candy Corn Blondies cut in squares stacked collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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