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Easy Candy Corn Blondies Ready in 30 Minutes

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These easy candy corn blondies are a quick and nostalgic fall treat, featuring a buttery brown sugar base with three colorful layers that mimic candy corn. Ready in about 30 minutes, they’re perfect for weeknight baking, Halloween parties, or any autumn gathering.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • A few drops yellow food coloring (gel preferred)
  • A few drops orange food coloring (gel preferred)
  • 1/2 cup candy corn, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let cool for 1-2 minutes.
  3. In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, whisk vigorously until well combined and slightly thickened, about 30 seconds.
  4. In a small bowl, whisk together flour, baking powder, and salt. Pour into wet mixture and fold gently with a spatula until just combined. Do not overmix.
  5. Divide the batter into three roughly equal portions: one-third in a small bowl, another third in a second small bowl, and leave the remaining third in the original bowl.
  6. Add a few drops of yellow food coloring to one small bowl and stir until even. Add orange food coloring to the other small bowl and mix well. Leave the third portion plain (white).
  7. Layer the batter: Spread the plain (white) batter evenly in the bottom of the prepared pan. Carefully spoon the orange batter over the white layer and spread gently. Then spoon the yellow batter on top and spread carefully.
  8. Sprinkle the chopped candy corn evenly over the top. Press in very gently.
  9. Bake for 18-22 minutes, until edges are golden brown and center looks slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 30 minutes. Use parchment handles to lift out, then slice into squares with a sharp knife.

Notes

For cleaner layers, chill the pan between layers for 5 minutes. Use gel food coloring for vibrant colors without thinning the batter. Let blondies cool completely before cutting to prevent layers from smearing. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: candy corn blondies, easy blondies, fall dessert, Halloween treats, quick dessert, 30-minute recipe

Find it online: https://zorbmeal.com/easy-candy-corn-blondies-ready-in-30-minutes/