Ankersrum USA

Halloween Candy Blondies

Heaps of Halloween candy after tonight?  Don’t just throw it in the freezer or stash it on the highest pantry shelf and slowly dole it out.  Or (gasp!) throw it in the trash when the kids aren’t looking.  Bake with it!  We’ve got two different takes on a blondie: one for fruity candy and one for chocolate/caramel candy.

From AnkarsrumUSA recipe developer, Carmi Adams:

With just a few tweaks to a basic blondie recipe, you can customize it to whatever candy you have on hand:

Left: Regular unsalted butter and light brown sugar for fruity candy. Right: browned butter and dark brown sugar for chocolate and/or caramel candy.


Left: fresh lime zest with the dry ingredients for the fruity candy. Right: Espresso powder with the dry ingredients for the chocolate/caramel candy.


While we always like to offer gram measurements for ingredients, since different candy will weigh different amounts, we went with a volume measure for it in the recipe.


Line the baking pan with parchment paper in order to easily lift out the blondies once baked.


Blondies are basically a non-chocolate version of brownies. They are supposed to be dense and chewy, hence no leaving agents in the recipe. Creaming the butter and sugar and eggs will add a little volume, but these are not supposed to puff up too much during baking. Don’t be tempted to overbake. The middle will seem a little soft still, but when the edges are beginning to turn golden brown, time to pull them out.


Please let us know if you have any questions or comments about this recipe.  We hope you have a safe, fun and candy filled Halloween.  Happy baking!


Halloween Candy Blondies


Prep Time: 15 minutes

Cook Time: 30 minutes


230 g. (1 cup) unsalted butter

213 g. (1 cup) dark brown sugar

2 large eggs, room temperature

5 g. (1 tsp.) vanilla bean paste, or extract

240 g. (2 cups) all purpose flour*

6 g. (1 tsp.) kosher salt

0.5 g. (1/2 tsp.) espresso powder, optional

1 cup chocolate Halloween candy, chopped into bite size pieces


Line a 9×13 inch baking pan with parchment paper.  Preheat oven to 350º F.

Set up the Ankarsrum mixer with the stainless steel bowl and roller/scraper.

Melt the butter in a large saucepan over medium low heat until butter begins to brown, approximately 5 minutes, stirring frequently.  Let cool.

Cream the brown butter and sugar on high speed (6 o’clock) for 4 minutes.  Add eggs and cream on same speed for another minute.  Mix in vanilla.

Reduce speed to medium (3 o’clock) and add in flour, salt and espresso powder.  Add in chopped up candy.

Scrape batter into prepared pan and smooth into an even layer.  Bake for 25-30 minutes until middle seems barely set and edges are beginning to slightly brown.

Let cool in pan for 10 minutes, then carefully lift out of pan with parchment paper and place on a wire rack to finish cooling.  Cut into pieces once cool.


Yield: 20 blondies


*Cooks note: all purpose flour can be replaced with whole wheat flour or gluten-free flour, if desired.


Fruit Candy Version

-Reduce butter with (14 Tbsp.) room temperature unsalted butter.  Do not brown before creaming.

-Replace dark brown sugar with an equal amount of light brown sugar.

-Omit espresso powder and replace with the zest of 1 medium lime.

-Replace chocolate candy with 1 cup chopped up fruity candy.

-Follow rest of instructions as above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.