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Candy Corn Blondies

Candy Corn Blondies

Published October 13, 2026

Brown-sugar blondies topped with candy corn near the end of baking so the pieces soften without disappearing into the batter.

Press the candy corn in gently so it stays on top. Let the blondies cool completely before cutting; the candy firms as it cools.

Adding the candy corn late keeps its shape and color; baked from the start it melts into puddles.

Cook time
42 min
Rating
…

Ingredients

Scale
Measurement units
  • ½ cup unsalted butter
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup candy corn

Instructions

Prep
Heat the oven to 350°F.
Line a 9-inch square pan with parchment, leaving an overhang.
Equipment: 9-inch square baking pan, parchment paper
Mix the batter
Whisk melted, slightly cooled unsalted butter (½ cup) with light brown sugar (1 cup) until smooth.
Whisk in egg and vanilla extract (2 tsp).
Stir in all-purpose flour (1 ¼ cup), baking powder (½ tsp) and salt (½ tsp) until just combined.
Spread the batter into the pan.
Equipment: 9-inch square baking pan
Bake the blondies
Bake about 20 minutes, until the edges start to set.
Add the candy corn
Pull the pan from the oven, scatter candy corn (1 cup) over the top and press in lightly.
Equipment: 9-inch square baking pan
Finish baking
Return to the oven and bake about 7 minutes, until the center is just set and the candy corn looks glossy.
Equipment: 9-inch square baking pan
Cool
Cool completely in the pan, about 1 hour, then lift out and cut into 16 squares.
Equipment: 9-inch square baking pan

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