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Halloween Blondies

Get the young ones involved in the Halloween fun. Let them sort the chocolate candies by color and arrange them on top of the dough.

  • yield: Makes 16




  • 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)

Cook's Note

To store, keep in an airtight container at room temperature, up to 2 days.


  1. Step 1

    Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

  2. Step 2

    In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.

  3. Step 3

    Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Everyday Food, October 2009



Reviews (19)

  • 23 Oct, 2012

    I just made these. Most Blondies are super sweet, but these weren't, making them perfect for the chocolate candy toppings.

    Two notes: Use a 9 x 13" pan and use only 1 tsp. of salt.

    Will definitely make again.

  • 4 Jun, 2012

    I couldn't disagree more with the previous reviewers. These are my favorite blondies to make and I've been making them regularly since this issue was printed. They are a nice, thick blondie - chewy and soft and so yummy! I don't always top them with M&M's though, I often use white chocolate chips, caramel chunks, nuts, or just do them plain. Give them a try!

  • 28 Oct, 2011

    I've made this twice. Once using the pan size from the recipe and one using a 9 x 13. I prefer the "old" recipe using white chocolate chips and stick with the 9 x 13 pan. Sorry Martha.

  • 3 Dec, 2010

    There was too much salt in the recipe. And overall pretty underwhelming. would not make again.

  • 21 Nov, 2010

    WASTE OF TIME! Made these for halloween with a 9x13 pan and was still not cooked in the center after 50 min of baking but was too crispy on the outside. These did not taste like any blondie I have ever had. Tasted like a very plain cookie and the salt was way too powerful! We through the entire pan in the trash!

  • 31 Oct, 2010

    Very disappointed. I believe the pan size is a type. Made in 8x8 and raw inside after 1 hour baking. Next time will use 9x13. I was sad because I was making for my daughter's Halloween party and they were a big flop.

  • 31 Oct, 2010

    Very disappointed. I believe the pan size is a type. Made in 8x8 and raw inside after 1 hour baking. Next time will use 9x13. I was sad because I was making for my daughter's Halloween party and they were a big flop.

  • 28 Oct, 2010

    I have to say I was a bit disappointed. I followed the recipe exactly as well but thought the salt was overpowering. I used rock salt so perhaps that was my mistake. I would cut the salt down. Also, I baked for 40min and they came out pretty moist albeit quite a chunk of a portion so a larger pan might be better.

  • 23 Oct, 2010

    Just made these today, followed the recipe exactly (didn't see the baking powder comment) using a 9x9 pan and they came out wonderfully. Used Reese's Pieces candies instead of chocolate because I had them on hand and they are just divine.

  • 23 Oct, 2010

    I made these today following some mods suggested below. I used a 9 x 13 pan, 1 tsp. baking powder, and reduced the time down to about 35 minutes. With the mods, it came out beautifully. I really like how easy this recipe is from whisking the sugars and butters, then adding the flours. Super easy!! It's a great one-bowl blondie recipe.

  • 17 Oct, 2010

    This recipe did not have baking powder or baking soda ??? i added 1 tsp of baking powder - also used mini chocolate chips as I didn't have m

  • 16 Oct, 2010

    This recipe has a couple of flaws. 1: The batter seemed to be too much for an 8x8 pan, and it was. The top was brown before the bar was thoroughly cooked. They turned out gummy. (Yes, my oven is the correct temp; I have two oven thermometers to prove it.) Next time, use a 9x13 pan so the batter will be spread more thinly and bake more completely. 2) No leavening. I know that eggs can provide leavening, but not enough in this case. Next time, I'll use 1 tsp baking soda.

  • 15 Oct, 2010

    I can't wait to make these. I am going to use RP peanut butter candies instead of the chocolate. I am am allergic to chocolate.

  • 13 Dec, 2009

    We love this recipe!! have made it about half a dozen times. We use M

  • 7 Dec, 2009

    I loved this recipe, the blondies were moist and delicious. It was so easy I wonder why I don't make them more often.

  • 11 Nov, 2009

    Ok, weird, won't let me post certain words?

  • 11 Nov, 2009

    (Trying to figure out why my comments aren't showing up.) These were very good.

  • 11 Nov, 2009


  • 9 Oct, 2009

    I made these and they were pretty good - my results are here: