These candy corn blondies have a rich and chewy texture and are sweetened with brown sugar and a have double dose of candy corn goodness in them.
Candy corn is available so readily this time of the year that it’s considered the traditional Halloween candy. I love including it in all sorts of sweet treats and particularly bar recipes.
I like chocolate brownies as much as the next person, but blondies give me the texture that I love about a brownies but with a totally different taste – still sweet but not quite as rich as a normal brownie. See my butterscotch blondies recipe for another tasty sweet treat.
Do you know the difference between a blondie and a brownie? It’s not just the color. Check out this post to find out more about how to make these two desserts.
Halloween is such a fine time to do themed desserts and mummy desserts are one of my favorites. For another fun idea, check out these Mummy Brownies.
Making these Candy Corn Blondies
Candy corn is such a favorite Halloween treat. It’s been around as long as I can remember and only seems to be available this time of the year.
These ooey, gooey candy corn blondies are rich and tasty and the perfect star of any Halloween party. I used brown sugar to sweeten the batter and white chocolate gives an extra bit of sweet goodness.
Start by melting the butter in a medium saucepan over low heat. Remove the pan from the heat and add a half cup of the white chocolate chips. Just let it sit for a couple of minutes and then gently stir to mix the chocolate in the butter.
Whisk together the flour, brown sugar, baking powder and salt.
Add the buttery chocolate mixture to the bowl of a stand mixer. Add the eggs, and vanilla extract and mix well. Gradually stir in the flour mixture until just combined. Fold in the other half of the white chocolate chips.
Working with candy corn in baked goods can be a little bit of a challenge. If the candy touches the bottom or outside of the pan, it makes a gooey mess.
The trick is to keep it away from the edges of the pan and let the batter envelop the candy. I also wanted to keep the candy level lower so I only used it on the top.
For this recipe, I just spread the mixture in a prepared pan and then sprinkled the candy corn on the top of the batter. There is no need to press it in, since the batter will rise a bit during during cooking to envelop the candy slightly.
Bake for 20-35 minutes and then remove them to a wire rack and allow them cool completely before cutting them into bars. The candy corn sinks down in the blondie batter and adding some melted white chocolate gives an extra drizzle to finish off the top of the bars nicely.
Time to taste these candy corn blondies.
The candy corn blondies are super soft, just a bit chewy, and very buttery tasting. I love that the candy corn keeps its consistency after baking and still stays chewy. The recipe is a lovely contrast of textures and tastes!
All you candy corn lovers are in for a real treat! Add a plate of these to your Halloween table and watch them disappear. My wine cork pumpkin goes nicely with this treat!
I got 24 blondies from this recipe, each 136 calories – not too bad for a baked goodie!
If you would like a reminder of this recipe for candy corn blondies, just pin this image to one of your Halloween boards on Pinterest.
If you like candy corn, be sure to try one of these tasty ideas
- Cookies and cream candy corn truffles
- Candy Corn pretzel balls
- 20 candy corn recipes
- Candy Corn pretzel fudge
- 1 cup white chocolate morsels, divided
- 1/2 cup butter, melted (1 stick)
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 2/3 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/3 cup candy corn
- 1/3 cup melted white chocolate
Preheat the oven to 323°. Line a 9 x 13" pan with parchment paper.
Melt the butter in a medium saucepan over low heat. Remove and add half of the white chocolate chips. Do not stir. Allow the mixture to sit for 2 minutes and then gently stir the chocolate throughout the butter.
In a large bowl whisk the flour, brown sugar, baking powder and salt.
Place the butter and chocolate mixture in the bowl of a stand mixer. Add the eggs, vanilla extract and mix well. Stir in the flour mixture gradually until just combined. Fold in the other half of the white chocolate chips.
Spread the mixture into the prepared pan. Sprinkle the candy corn over the top. The cake will rise during cooking so pressing them in is not necessary.
Bake at 325 º F for 20-35 minutes. Remove to a wire rack and cool completely, then cut into bars.
Heat the extra white chocolate in the microwave and drizzle over the blondies.
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