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+ servings

Candy Corn Blondies

When candy corn and those little pumpkins arrive in the candy aisle it is time for fall treats and candy corn blondies.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 200kcal

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 9x13 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

Calories: 200kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 170mg | Potassium: 65mg | Fiber: 1g | Sugar: 24g | Vitamin A: 166IU | Calcium: 33mg | Iron: 1mg