When candy corn and those little pumpkins arrive in the candy aisle it is time for fall treats and candy corn blondies.
Buttery sweet brown sugar blondies with candy corns tucked inside are a fun seasonal treat that kids and adults alike enjoy.
Candy Corn Blondies
Is there any other candy that people are more divided over? Have you noticed that no one seems to be neutral about candy corn?
I rarely crave it myself, but once a year, when it starts to show up everywhere, I have to buy a bag and mix together a batch of candy corn and peanuts.
There’s nothing else that brings me back to grandma’s house quite like a handful of peanuts with candy corn. I even remember the little dish she always kept them in.
All of that said, while the peanuts here really are optional, I never skip them myself. Feel free to make these blondies with or without them. The saltiness goes well with the sweet candy corn.
Blondies get their chewiness from the combination of melted butter and brown sugar. I love the fudgy texture the butter and sugar create.
Blondies and brownies are such a fast and easy treat to make when friends stop by or I need a dessert to take somewhere. No keeping track of baking sheets of cookies all afternoon. Bonus they freeze really nicely as well.
One small thing to remember as you make these is to set aside a small handful of candy corn to press into the top of the blondies as soon as they come out of the oven. It gives them a fun and festive look.
Just a heads up that these are sweet treats, so I typically slice them pretty small. However you slice them, they’re a fall dessert win.
Chewy Blondies Recipe
- Preheat oven to 350°F. Grease a 9×13 pan and set aside. Whisk together the flour, salt, baking powder and baking soda and set aside. Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture and stir again.
- Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the candy corn and peanuts, if desired.
- Pour the batter into the prepared pan and bake for 23-25 minutes.
- The blondies should be slightly browned along the edges with a crackled top. Immediately after removing from the oven press reserved candy corn into the top. Cool completely before slicing and then storing in an airtight container.
Sweet and Salty Treats
Sweet and salty is my favorite combination. This is likely why these are some of my favorite recipes to create and share.
Caramel Pretzel Cookies are soft chewy cookies stuffed with gooey caramel and loaded with lots of salty, crunchy pretzels.
Buckeye Pretzels are peanut butter balls sandwiched between pretzels and dipped in chocolate, this is a salty-sweet twist on a classic!
Salty sweet graham cracker toffee is perfect for snacking on its own or crumbling over ice cream.
Gooey Pumpkin Blondies are loaded with butterscotch chips, white chocolate and fall spices. A wonderful fall dessert recipe for the family!
Candy Corn Blondies
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 10 tablespoons butter melted
- 2 cups light brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup candy corn reserve 16 candy corns
- ½ cup chopped peanuts OPTIONAL
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan and set aside. Whisk together the flour, salt, baking powder and baking soda and set aside. Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture and stir again.
- Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the candy corn and peanuts if desired.
- Pour the batter into the prepared pan and bake for 23-25 minutes.
- The blondies should be slightly browned along the edges with a crackled top. Immediately after removing from the oven press reserved candy corn into the top. Cool completely before slicing and then storing in an airtight container.
Nutrition
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