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Halloween Blondies

62

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

Source: Everyday Food, October 2009

Ingredients

  • 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)

Directions

  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. 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. 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.

Reviews Add a comment

  • CocoaAndChanel
    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.
    Reply
  • HerePretty
    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!
    Reply
  • hicksojs
    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.
    Reply
  • suefin
    3 DEC, 2010
    There was too much salt in the recipe. And overall pretty underwhelming. would not make again.
    Reply
  • jennabush
    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!
    Reply
  • MS10583171
    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.
    Reply
  • MS10583171
    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.
    Reply
  • sbjohnston
    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.
    Reply
  • kiki47
    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.
    Reply
  • carrieknitscake
    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.
    Reply