If you need a quick halloween party recipe, look no further than these easy candy corn blondies! With a short bake time of 20-25 minutes, they’re loaded with everyones favorite guilty pleasure halloween candy: candy corn. Swapping in browned butter for plain melted butter gives them a sophisticated edge!
Candy Corn Blondies Recipe
Although I love halloween, I do not love gory, creepy, hauntingly distrusting looking halloween food.
Hot dogs that look like bloody fingers? No, thank you. Jello with eye balls? Nah, I’m good. Cookies that look like spiders? Hard pass.
But chewy brown butter blondies loaded with white chocolate chips and candy corn? Yes, please and thank you! These are so easy and are ready fast. Making them perfect for any time you need a festive halloween treat fasts!
What you’ll need
One of my favorite things about this recipe is that it’s made with basic pantry staples that are super easy to snag… and I wouldn’t be surprised if you already have most of them hiding in your pantry.
- Butter: Unsalted is my suggestion, but salted butter will work in a pinch. Omit the salt called for if you use salted butter.
- Brown Sugar: I suggest using light brown sugar, but again, dark brown sugar will work in a pinch.
- Vanilla Extract: Use real vanilla, not artificial or imitation vanilla. If that’s all you can find, I’d suggest omitting it.
- Eggs: You’ll use eggs and egg yolks! Be sure to use large eggs and bring them to room temperature before using.
- Flour: The only flour that I can suggest for this recipe is all-purpose flour. I have not tested it with any other variety and cannot advise on subbing them in.
- Salt: Enhances the flavors and balances sweetness.
- White Chocolate Chips: I suggest using a high-quality brand like Ghiradelli or Guittard. White chocolate chunks will also work.
- Candy Corn: I like to pick through them for “pretty ones” lol, but you definitely don’t have to do this!
Let’s Bake Blondies
- Prep your pan. Line a 9×13-inch metal baking pan with parchment paper. If you use a glass or ceramic dish, you’ll likely need to bake them slightly longer. The toothpick inserted in the middle method isn’t necessary, just bake until they’re shiny on top and have only the slightest wiggle in the middle They’ll firm up a lot once they cool completely.
- Brown the butter. You’ll melt the butter in a saucepan or skillet, then continue cooking it, swirling the pan often, until the butter has browned, smells nutty, and has tiny golden flecks on the bottom. Keep a close eye here, browned butter can burn FAST.
- Make the batter. In a large bowl combine the butter and brown sugar and whisk until combined. Then whisk in the eggs and vanilla. Next you’ll add in the flour, baking powder, and salt and mix until just combined. Finally you’ll toss in those white chocolate chips and gently stir.
- Scape the batter into the prepared pan. It’ll be very thick, but you should be able to evenly spread with a spatula. If you can’t, use your hands to pat it into the pan.
- Bake! You’ll bake these blondies for 18 minutes, then carefully take them out of the oven and add the candy corns on top. Then place them back in the oven for 2 to 7 minutes. If you want them super fudgy and soft, remove them after 2 minutes. If you want them firm and chewy, bake for another 5 to 7 minutes.
- Cool: Place the pan on a wire rack and cool in the pan for at least 45 minutes to 1 hour. Then remove the bars from the pan, slice into squares, and serve!
Can I make them in advance?
Although you can make these in advance, they’re truly best served the day they’re baked. That’s because the longer they sit the harder and less chewy they’ll become. I’ve also noticed they loose a little bit of their shine after about 24 hours, so they’re a little less pretty. All of that being said, they’ll keep, stored in an airtight container, up to 3 days. But I doubt they’ll last that long.
More Halloween Party Recipes:
- Halloween Candy Cookie Cake
- Mini Pumpkin Cheesecakes
- 5-Ingredient Candy Corn Cookie Cake
- Peanut Butter Monster Cookies
- White Chocolate Reese’s Pieces Peanut Butter Chip Cookies
Brown Butter Candy Corn Blondies
- 1 and 1/2 cups (284g) unsalted butter
- 2 cups (426g) light brown sugar packed
- 3 teaspoons vanilla extract
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 2 and 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup white chocolate chips
- 3/4 cup candy corn
- Preheat the oven to 350 degrees (F). Line a 9x13-inch metal or aluminized steel baking pan with parchment paper, so that two of the sides overlap the pan. Set aside.
- In a medium-saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan often, until the butter has browned.
- Scrape the butter - and all browned bits into a large mixing bowl. Whisk in the brown sugar, mixing until well combined. Whisk in the vanilla.
- Add in the eggs and egg yolks and beat until combined.
- Using a rubber spatula, fold in the flour, salt, and baking powder, mixing until just combined. Finally, fold in the white chocolate chips.
- Scrape the batter into the prepared pan. It will be thick, but you should easily be able to spread it using a rubber spatula.
- Bake for 18 minutes. Remove the pan from the oven and add the candy corn on top, gently pressing them into the blondies.
- Place the pan back in the oven and bake for 2 to 8 more minutes, depending on how soft/chewy you'd like them. For super soft almost fudge like blondies remove sooner. For chewy cookie like bars, bake longer.
- Remove the pan from the oven. Place the pan on a cooling rack and cool in the pan for 1 hour. Then remove the bars from the pan, slice into squares, and serve