We started making these blondies for Halloween using red, brown, orange and yellow m&m’s. Because my kids love making them (& eating them) we have changed the color theme to transform them into Christmas and Easter blondies as well. This year, when I asked the kids what they wanted for a special dessert after their first day of school it was a unanimous BLONDIES! Festive and delicious.
This recipe for Halloween Blondies is from Everyday Food.
- 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 red, orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)
- Preheat oven to 350 degrees on convection. Brush an 9-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I used cooking oil spray.)
- 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 (about 12 per row, 2 rows per color, repeating once) on top of dough.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes on convection, or up to 50 minutes in a standard oven. 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.