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

If you’re anything like me and have a weakness for rich, buttery treats with a hint of nostalgic fun, you’re going to adore this Candy Corn Blondies Recipe. I absolutely love how these blondies strike the perfect balance between chewy, buttery texture and that sweet pop of candy corn goodness. Whether you’re baking for a holiday gathering or just craving a unique twist on a classic dessert, this recipe delivers every time—plus, I’ll share my favorite tips for making sure your blondies turn out moist, flavorful, and irresistibly cute.

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Why You’ll Love This Recipe

Rich, Buttery Flavor: The browned butter adds a deep, nutty taste that elevates these blondies beyond your usual batch.
Festive and Fun: Candy corn makes these blondies perfect for fall and Halloween without being overpoweringly sweet.
Easy to Customize: You can tweak the mix-ins or toppings to make this recipe your own go-to dessert.
Perfect Texture Every Time: Moist, chewy in the center, with just a subtle crisp around the edges — trust me, I’ve nailed the timing here for you!

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

This Candy Corn Blondies Recipe calls for simple pantry staples with the star being the browned butter and, of course, the candy corn itself. These ingredients all come together beautifully to create the perfect base and texture for the blondies.

Unsalted butter: Browning the butter adds a toasty, nutty flavor that’s key here—don’t rush this step!
All purpose flour: The foundation for structure, make sure to spoon and level for accuracy.
Baking powder: Just enough to give a slight lift; don’t skip it to maintain that tender crumb.
Fine sea salt: Balances the sweetness perfectly.
Brown sugar: Adds moisture and a caramel undertone, making the blondies extra rich.
Eggs (room temperature): Using room temperature eggs helps everything emulsify nicely.
Pure vanilla extract: It really enhances all the flavors in the batter.
Candy corn: Half goes inside the batter, and half becomes a fun festive topping.
Sea salt flakes (optional): A sprinkle on top adds a delightful crunch and cuts the sweetness just right.

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

I love that this Candy Corn Blondies Recipe is super adaptable. Whether you’re looking to add a nutty crunch or make it a little less sweet, there are plenty of ways to make it your own. The fun of baking is totally in tweaking to match your vibe!

Nutty Addition: I sometimes toss in chopped pecans or walnuts for a lovely crunch that pairs beautifully with the candy corn.
Chocolate Twist: Mixing mini chocolate chips into the batter gives a delicious contrast of flavors—my family goes crazy for this version.
Dairy-Free: You can swap the butter for coconut oil and use a flax egg instead of regular eggs to make this dairy-free and vegan-friendly. Just note texture might be slightly different.
Salted Caramel Drizzle: For a special occasion, I drizzle homemade salted caramel over the cooled blondies for an extra layer of indulgence.

How to Make Candy Corn Blondies Recipe

Step 1: Brown the Butter for Deep Flavor

Start by melting the butter in a medium saucepan over medium heat. This is one of my favorite parts because it fills your kitchen with that cozy, toasty aroma. Keep swirling the pan so the butter heats evenly. You’ll notice it foam up and then the color changes from yellow to a luscious golden brown with little browned bits forming—these are flavor gold! Once you smell that nutty scent, take it off the heat right away so it doesn’t burn. Pour it into a heatproof bowl and let it cool for about 15 minutes to avoid scrambling the eggs later.

Step 2: Mix Your Dry Ingredients

While the butter cools, whisk together the all purpose flour, baking powder, and fine sea salt in a medium bowl. This combo keeps the blondies tender with just the right lift and seasoning.

Step 3: Combine Wet Ingredients and Sugar

Once your browned butter has cooled to about room temperature, whisk it together with the brown sugar until the mixture looks smooth and shiny. Then add in your eggs and vanilla extract, whisking until fully incorporated. This creates a glossy batter with more body and shine, which translates into a wonderfully chewy blondie.

Step 4: Fold in Dry Ingredients and Candy Corn

Gently fold the flour mixture into the wet ingredients using a spatula, mixing just until combined—overmixing here means tougher blondies, which nobody wants. Stir in half of the candy corn to distribute that seasonal sweetness throughout the batter. I like to keep the top clean for baking, so I portion the candy corn carefully to mix inside and reserve some for the pretty finish.

Step 5: Bake and Add the Candy Corn Topping

Pour the batter into a parchment-lined 9×9-inch pan, pressing it evenly with your spatula or hands (hands work wonders for even coverage). Bake at 350°F for about 25-30 minutes, keeping an eye on the edges—they should be a deep golden brown, while the center remains just slightly moist when you test it with a toothpick (it should come out with a few crumbs, not clean).

Once out of the oven, let it cool for a few minutes, and while still warm but not hot, press the reserved candy corn on top in a fun, random pattern. This step gives a beautiful glossy candy pop once fully set. Let the blondies cool at least 20-30 minutes before slicing.

Step 6: Slice and Serve

Gently lift the edges of the parchment paper to remove the entire blondie slab from the pan. Place it on a cutting board and carefully slice into 16 squares (or larger, depending on how hungry your crew is). These are amazing served slightly warm with a cup of coffee or milk.

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Pro Tips for Making Candy Corn Blondies Recipe

Patience on Butter Cooling: Don’t rush adding eggs to hot butter; if the butter’s too hot, you’ll scramble your eggs—let it cool to around body temperature.
Use Fresh Candy Corn: Old candy corn can get stale and hard, so fresh candy corn keeps the texture pleasant throughout.
Even Spreading is Key: Press the batter evenly into the pan to ensure uniform baking and avoid edges becoming too firm before the center is done.
Don’t Overbake: Slightly underbaking by a minute or two means a moist, chewy center—remember blondies keep cooking slightly after removal from oven.

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 like to sprinkle a little flaky sea salt on top after adding the candy corn—this contrast of salty and sweet is a game changer. Sometimes, I even add a drizzle of white chocolate or lightly dust powdered sugar for a special touch when serving guests.

Side Dishes

These Blondies pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive fall spread, serve alongside spiced apple cider or a warm latte to complement the sweet, buttery flavors.

Creative Ways to Present

For Halloween parties, I’ve arranged these blondies on a platter with candy corn scattered around like a little colorful nest. Another favorite is to cut them into fun shapes with cookie cutters after baking—perfect for kids or themed events.

Make Ahead and Storage

Storing Leftovers

Store any leftover Candy Corn Blondies in an airtight container at room temperature for up to 4 days. I find they even taste better the next day once the flavors have melded, so it’s a perfect make-ahead treat.

Freezing

These blondies freeze beautifully! I wrap individual slices tightly in plastic wrap, then store them in a freezer-safe bag for up to 3 months. When I want a sweet bite, I just thaw them at room temperature—which works great for a quick snack.

Reheating

To warm up leftovers, I pop a blondie slice in the microwave for about 10-15 seconds—it revives that slightly gooey texture I love without drying it out. You can also warm them briefly in a low oven if you want a slight crisp on the edges again.

FAQs

Can I use candy other than candy corn in this recipe?

Absolutely! While the candy corn adds a unique festive touch, you can swap it out for other mix-ins like white chocolate chips, butterscotch chips, or chopped nuts. Just keep in mind candy corn has a soft chew that contributes to the texture.
Why do you brown the butter for these blondies?

Browned butter adds a warm, nutty flavor that elevates the bland butter taste usually found in blondies. It deepens the overall taste and makes the blondies richer and more complex, which I’ve found makes a huge difference.
How can I tell when the blondies are done baking?

You want to watch for edges that’re golden and firm, while the center should still be a bit moist when checked with a toothpick. A few moist crumbs sticking to the toothpick means they’re perfect. Overbaking dries them out, so it’s better to underbake slightly.
Can I make these blondies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that’s a 1:1 replacement. Just be sure the blend includes xanthan gum for structure, and watch the baking time closely as it might vary slightly.

Final Thoughts

This Candy Corn Blondies Recipe holds a special place in my heart—not just because it’s a guaranteed crowd-pleaser, but because it brings that nostalgic Halloween fun into a seriously delicious bite. I honestly love sharing these with friends and family because of how simple yet impressive they are. If you love blondies with a twist, or you’re just a candy corn fan looking for a new way to enjoy them, you really need to try these. I’m sure you’ll find yourself making them again and again!