Description

Candy Bar Blondies are rich, chewy, and loaded with chopped Halloween candy pieces that add a fun and sweet surprise in every bite. These blondies feature a nutty browned butter base combined with brown sugar and vanilla for a deep, caramel-like flavor. Baked until golden and crisp on top while remaining soft inside, they make an irresistible treat perfect for sharing or any festive occasion.

Ingredients

Scale

Blondie Base

1/2 cup (1 stick) unsalted butter, melted until browned then cooled slightly
1 cup (200 grams) lightly packed light or dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup (127 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt

Mix-ins

1 1/2 cups chopped Halloween candy of your choosing (divided into 1/2 cup for batter and 1 cup for topping)

Instructions

Prepare baking pan: Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8 or 9-inch square baking pan with nonstick cooking spray. Line with parchment paper, leaving two flaps hanging over the edges of the pan. Lightly grease the parchment paper. Set aside.
Mix browned butter and sugar: In a medium bowl, whisk together the browned butter and brown sugar. The mixture will be grainy, which is normal for this step.
Add egg and vanilla: Whisk in the egg and beat by hand until the mixture becomes slightly pale and thickens, about 2 minutes. Then whisk in the vanilla extract thoroughly.
Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
Incorporate dry ingredients: Add the flour mixture all at once to the butter and sugar mixture. Stir gently until just combined; be careful not to overmix. The batter will be thick.
Fold in candy pieces: Fold half a cup of the chopped Halloween candy into the batter evenly.
Assemble and top: Spread the batter evenly into the prepared baking pan. Top the batter with the remaining chopped candy, distributing it over the surface.
Bake: Bake the blondies for 20 to 27 minutes, until the top is golden brown and appears dry. A skewer inserted into the center should come out clean or with a few moist crumbs.
Cool and serve: Remove from oven and let cool in the pan for at least 20 minutes before lifting the blondies out using the parchment paper flaps. Cut into 9 equal pieces and serve.
Storage: Store leftover blondies well wrapped at room temperature for up to 4 days; they stay moist and delicious.

Notes

Browned butter adds a deep, nutty flavor to these blondies and should be cooled slightly before mixing to avoid cooking the egg.
Use any chopped Halloween candies you like, such as chocolate bars, peanut butter cups, or candy-coated chocolates, but avoid very hard candies that don’t soften during baking.
Lining the pan with parchment paper with overhanging flaps makes it easier to remove the blondies as a whole block for slicing.
Be careful not to overbake; blondies should be golden with a slightly soft center to stay chewy.
For a festive touch, press extra candy pieces on top just before baking for a colorful appearance.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Candy Bar Blondies, Halloween Blondies, Browned Butter Blondies, Chocolate Candy Blondies, Easy Blondie Recipe, Fall Dessert, Holiday Treat