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Kid-Friendly Halloween Candy Corn Blondies: Easy 30-Min Recipe

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These chewy, buttery blondies are packed with candy corn for a festive Halloween treat. Ready in just 30 minutes, they’re perfect for parties, bake sales, or a fun family dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups candy corn
  • 1 tablespoon all-purpose flour (for coating candy corn)
  • 1/2 cup white chocolate chips (optional)
  • Orange and yellow sprinkles (optional)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Melt the butter in a microwave-safe bowl in 30-second intervals, stirring between each. Let it cool for 2 minutes.
  3. In a medium bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla, and whisk vigorously for about 30 seconds until glossy and slightly thickened.
  4. In a small bowl, whisk together the flour, baking powder, and salt until no lumps remain.
  5. Pour the flour mixture into the butter mixture. Fold gently with a rubber spatula until just combined—do not overmix.
  6. In a separate small bowl, toss the candy corn with 1 tablespoon flour until evenly coated.
  7. Gently fold the floured candy corn into the batter. If using white chocolate chips or sprinkles, fold them in now.
  8. Scrape the batter into the prepared pan and spread evenly. Sprinkle with flaky sea salt if desired.
  9. Bake for 22-25 minutes, until edges are golden brown and the center is just barely set. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack. After about 30 minutes, use the parchment handles to lift the blondies out onto a cutting board. Let cool another 15 minutes before slicing into 16 squares.

Notes

Tossing candy corn in flour prevents it from sinking to the bottom. Do not overbake—blondies should look slightly underdone in the center when removed. Let cool completely before cutting to avoid crumbling. Store in an airtight container at room temperature for up to 5 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: candy corn blondies, Halloween blondies, easy blondies, kid-friendly Halloween dessert, 30-minute recipe

Find it online: https://morselora.com/kid-friendly-halloween-candy-corn-blondies-easy-30-min-recipe/