Name: Candy Corn Blondies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 1/4 cups brown sugar; 2 large eggs (at room temperature); 2 teaspoons pure vanilla extract; 2 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon fine sea salt; 1 cup candy corn (divided into 1/2 cup and 1/2 cup); 1-2 teaspoons sea salt flakes (optional)

If you’re craving a sweet treat that’s both nostalgic and delightfully chewy, you’ve got to try my Candy Corn Blondies Recipe. I absolutely love how these blondies come out—rich, buttery, and dotted with those iconic candy corns that add both color and bursts of sweetness. When I first tried this combo, I was hooked, and over time, I’ve perfected small tweaks that make these blondies come out just right every time. Whether you’re baking for Halloween, a cozy get-together, or just because you deserve a little indulgence, this recipe will quickly become a favorite.

❤️

Why You’ll Love This Recipe

Perfectly Buttery Texture: I’ve found that browning the butter adds a rich, toasty depth you won’t get otherwise.
Fun with Candy Corn: The candy corn melts just enough to be gooey but still keeps its shape and festive color.
Simple Yet Impressive: You don’t need fancy ingredients or techniques to wow friends and family with these blondies.
Great for Any Occasion: Whether it’s a holiday party or a weekend treat, these blondies always bring smiles.

The image shows several square cookie bars arranged closely on white parchment paper set on a white marbled surface. Each cookie bar has one soft-looking layer with a light brown, slightly crumbly texture and is studded with pieces of candy corn, which have three colors: yellow at the base, orange in the middle, and white at the tip. Some pieces of candy corn are whole, while others are broken into smaller bits. The cookie bars are scattered randomly with small crumbs around them. The view is from above, capturing the texture and color contrast between the cookie and the candy corn pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Candy Corn Blondies Recipe comes from a few simple ingredients that balance sweetness, texture, and flavor beautifully. I recommend using room temperature eggs to get the batter to come together smoothly, and don’t skip the browned butter step—I promise it’s worth the extra attention.

Unsalted Butter: Browning it transforms the flavor from plain to nutty and rich.
All Purpose Flour: The right base for that classic dense yet tender blondie texture.
Baking Powder: Gives just a touch of lift so the blondies aren’t too dense.
Fine Sea Salt: Balances the sweetness and enhances the overall flavor.
Brown Sugar: Adds moisture and warm caramel notes that make blondies so irresistible.
Large Eggs: Use them at room temp to ensure the batter blends perfectly.
Pure Vanilla Extract: Elevates the sweetness with that classic vanilla warmth.
Candy Corn: The star ingredient—choose a good-quality candy corn for the best chew and flavor.
Sea Salt Flakes (Optional): Sprinkling on top adds a gourmet touch with little bursts of saltiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Candy Corn Blondies Recipe is how easy it is to put your own spin on it. I’ve played around with mix-ins and toppings to match every season or mood, and you’ll find it’s all about making the recipe fit your taste and occasion.

Chocolate Chips: Adding semi-sweet or white chocolate chips gives an extra melty surprise—my kids go crazy for these.
Nutty Twist: Toss in chopped pecans or walnuts for crunch and added texture.
Salted Caramel Drizzle: When I want to elevate these for a party, a drizzle of salted caramel on top is a total crowd-pleaser.
Gluten-Free Option: I’ve swapped in a gluten-free flour blend with success — just watch the baking time closely as texture can change.

How to Make Candy Corn Blondies Recipe

Step 1: Brown the Butter to Unlock Flavor

Start by melting unsalted butter in a medium saucepan over medium heat. Keep an eye on it and swirl the pan occasionally. You’ll see the butter foam and then turn a deeper golden color, and that’s your cue to smell for a nutty aroma—this is the magic of browning butter. Be careful not to burn it; as soon as you see browned bits forming and smell that toasty scent, take it off the heat. Pour everything, including the golden bits, into a heatproof bowl and let it cool for about 15 minutes. This step adds incredible depth to your blondies.

Step 2: Mix Dry Ingredients Separately

While your butter is cooling, whisk together all-purpose flour, baking powder, and fine sea salt in a medium bowl. Doing this separately ensures the leavening and salt are evenly distributed, which means even baking and perfectly balanced flavor.

Step 3: Combine Butter and Sugar, then Eggs and Vanilla

Once the butter has cooled to just warm or room temperature, whisk it together with brown sugar in a bowl until combined. Then add in your room-temperature eggs and pure vanilla extract, mixing until the batter is smooth and glossy. Using room-temp eggs here helps avoid clumps or curdling and gives you a silky batter.

Step 4: Fold in Dry Ingredients and Candy Corn

Next, gently fold your whisked dry ingredients into the wet mixture using a spatula. Mix just until combined—you don’t want to overwork this batter, or the blondies can turn tough. Now fold in about half of your candy corn pieces to get bursts of sweet candy right inside the blondies. I like to save the rest for topping.

Step 5: Spread the Batter and Bake

Line a 9×9-inch metal baking pan with parchment paper, leaving an overhang on the sides to make lifting the blondies easier later. Spread the batter evenly in the pan using your spatula or clean hands—it helps to press it gently so the candy corns hide beneath the surface for a smooth finish. Bake in a preheated 350°F oven for about 25 to 30 minutes. You’re aiming for golden edges and a moist but set center. If you insert a tester, it should come out with a few moist crumbs, not wet batter.

Step 6: Add Candy Corn Topping and Cool

After pulling the blondies out of the oven, let them cool in the pan for a few minutes. While still warm, gently press the remaining candy corn pieces in a random pattern across the top—this adds a festive finish and a fun chewy contrast when you bite into them later. Let the blondies cool completely (around 20 to 30 minutes) before lifting them out using the parchment overhang.

Step 7: Slice and Serve

Once cool, transfer the slab to a cutting board and slice into 16 squares. These blondies are incredible served slightly warm, so if you can’t resist, grab one right away! You’ll find the texture is chewy and the candy corn perfectly sweet and gooey without being overpowering.

👨‍🍳

Pro Tips for Making Candy Corn Blondies Recipe

Use a Metal Pan: I’ve noticed metal pans give better browning and texture than glass.
Don’t Overmix Batter: Folding just until combined keeps your blondies tender, not tough.
Let Butter Cool Properly: If it’s too hot when mixed with sugar and eggs, you risk scrambling the eggs.
Timing Candy Corn Topping: Adding candy corn while warm lets it stick without melting away completely on top.

How to Serve Candy Corn Blondies Recipe

A stack of three thick square bars with a crumbly texture and a light beige color is shown in the center. Each bar is studded with pieces of candy corn that have bright orange, yellow, and white colors, some embedded inside and some on the surface. Around the stack, there are crumbs and a few loose candy corns scattered on a white parchment paper base. The background includes more similar bars slightly blurred, sitting on a wooden board with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—just a pinch of sea salt flakes on top after baking adds that perfect salty-sweet balance. For holiday parties, adding a little edible gold dust or Halloween-themed sprinkles can make these blondies really pop and feel special.

Side Dishes

These blondies pair beautifully with a rich cup of coffee, spiced chai, or even a scoop of vanilla ice cream for an elevated dessert. For fall gatherings, I like serving them alongside pumpkin soup or caramel apple cider for a cozy seasonal vibe.

Creative Ways to Present

For a Halloween party, I’ve arranged candy corn blondies on a black platter with candy eyeballs and served them in mini cupcake liners for easy grabbing. Another fun idea is stacking them like little sandwich bars with a swirl of whipped cream or mascarpone cheese in between—sheer indulgence that guests love!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature for up to three days. They stay moist and chewy, but if your kitchen is warm, moving them to the fridge helps keep the candy corn from melting further.

Freezing

These candy corn blondies freeze really well. I like to cut them into squares first, wrap each piece in plastic wrap, then pop them in a freezer bag. They keep up to 2 months and thaw quickly at room temperature or in the fridge.

Reheating

To reheat, I pop a blondie square in the microwave for about 10-15 seconds. This warms it just enough to bring back that gooey candy corn texture without drying the blondie out. If you prefer, a quick 5-minute stint in a low oven also works wonders.

FAQs

Can I substitute candy corn with other candies in this recipe?

Absolutely! While candy corn offers a unique flavor and texture, you can experiment with mini marshmallows, white chocolate chips, or festive colored M&Ms. Just keep in mind these substitutions may change the bake time and texture slightly.
How do I prevent the candy corn from melting too much in the blondies?

I like to fold half the candy corn into the batter and reserve the rest for pressing on top after baking while the blondies are still warm. This way, the candy corn on top softens but keeps its shape and color, making for a pretty presentation and good texture contrast.
Can I make these blondies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. I’ve found that using a blend that already contains xanthan gum works best for structure. Baking times may vary slightly, so keep a close eye as they bake.
Why is browning the butter so important in this recipe?

Browned butter adds a delicious nutty, caramel-like flavor that takes these blondies from ordinary to extraordinary. It deepens the complexity and makes them taste richer and more gourmet without any extra ingredients.

Final Thoughts

I’m genuinely excited for you to try this Candy Corn Blondies Recipe because it’s one of those treats that always brings a smile—and maybe even a little nostalgia. It’s straightforward enough for any home baker but yields delicious results that look and taste like you put in way more effort. I hope you enjoy making and sharing these as much as my family and I do every season. Once you try them, I bet they’ll become a staple in your baking rotation too!