Deviled Blondies
Have you noticed how Google Trends spikes for sweet bars every October, while searches for spicy desserts rise at the same time, yet most party trays still skip the sweet heat combo entirely Think of Deviled Blondies as the answer to that gap. They deliver the buttery chew we love from classic blondies, plus a gentle whisper of warm spices that wakes up the palate. In other words, they are the ultimate crowd pleaser for fall parties, bake sales, and movie nights, especially if you are swimming in leftover Halloween candy. Deviled Blondies fold in chopped treats and add a pinch of cayenne for a playful heat that is totally adjustable, so both spice fans and cautious kids can enjoy every bite.
These bars are designed to be family friendly and easy. No mixer required, one bowl for most of the recipe, and just basic pantry items. The result is tender, fudgy centers with shiny tops and crispy edges. You can keep them mild or lean into the devilish theme with a red drizzle and candy eyes. Since they slice cleanly and travel well, they make a smart choice for potlucks and party spreads. Planning a themed menu Pair these with savory ideas from Halloween Food Recipes or load up your snack table with Spooky Snacks and instantly your table looks styled without extra effort.
Why this recipe stands out It is flexible, forgiving, and fun. You can swap mix ins, dial the spice, and decorate as much or as little as you want. Deviled Blondies are also efficient. They use up bits and pieces of Halloween Candy while delivering a dessert that tastes bakery level. If you are planning party menus, browse Halloween Food Ideas For Parties for savory pairings, then set a tray of these bars at the center. You will watch them vanish first.
Why You Will Love These Deviled Blondies
• One bowl friendly with minimal cleanup
• Customizable heat level from zero spice to wow that is warm
• Perfect for using leftover candy and pantry chips
• Kid friendly texture with a fun spooky look
• Bake ahead friendly for parties and school events
• Reliable, glossy top and moist middle every time
Flavor profile Buttery caramel notes from brown sugar meet a trace of warm spice. The heat is not aggressive. It is a background tingle that keeps each bite interesting. If you want zero heat, just omit the cayenne and rely on cinnamon for cozy fall flavor.
Occasions These shine at classroom parties, office potlucks, and game nights. They also pack beautifully in lunch boxes. Add a savory bite from Halloween Themed Food and a simple drink to round out the menu.
Make it mild or bold For spice cautious crowds, use a pinch of cayenne and more cinnamon. For adventurous eaters, add a touch more cayenne and finish with a red drizzle. Either way, Deviled Blondies remain indulgent and approachable.
Time and budget win The batter is ready in minutes and bakes quickly. Common ingredients keep costs low, and you can stretch value by folding in candy pieces you already have. That is smart planning for Fall Snacks season.
Ingredients for Deviled Blondies
• Unsalted butter 10 tablespoons melted and slightly cooled
• Light brown sugar 1 cup packed
• Granulated sugar 2 tablespoons optional for a shinier top
• Large eggs 2 at room temperature
• Pure vanilla extract 2 teaspoons
• All purpose flour 1 and 1 fourth cups
• Baking powder one half teaspoon
• Fine salt one half teaspoon
• Ground cinnamon 1 teaspoon
• Cayenne pepper one eighth to one fourth teaspoon adjust to taste
• Chocolate chips one half cup any type
• White chocolate chips one half cup optional
• Chopped assorted Halloween candy about 1 cup peanut butter cups M and M pieces chocolate bars
• Unsweetened cocoa powder 1 teaspoon for optional swirl
• Candy eyes optional for decorating
• For red drizzle optional 3 tablespoons melted white chocolate plus 1 to 2 drops red gel food color
Substitutions
• Use coconut sugar for the granulated sugar or skip the extra sugar entirely
• Swap chips for chopped white chocolate or butterscotch
• For nut free use nut free candy and chips
• For dairy free use plant based butter and dairy free chips
How to Make Deviled Blondies
Step by Step Instructions
Prep the pan
Line an 8 inch square pan with parchment, leaving an overhang for easy lifting. Lightly mist with cooking spray. Preheat the oven to 350 degrees F.Melt and cool the butter
Microwave butter in a heatproof bowl in short bursts until melted. Let it cool for 5 minutes so it does not scramble the eggs.Whisk the wet ingredients
Whisk the melted butter with the brown sugar and the optional granulated sugar until glossy. Add eggs and vanilla. Whisk until the mixture looks thick and smooth.Combine dry ingredients
In a separate bowl, whisk flour, baking powder, salt, cinnamon, and cayenne. If you want a very mild blondie, use just a pinch of cayenne or skip it.Make the batter
Switch to a spatula. Fold dry ingredients into the wet mixture just until no flour remains. The batter will be thick. Fold in chocolate chips, white chips, and chopped candy.Spread in the pan
Scrape the batter into the prepared pan. Press gently with a spatula to reach the corners and smooth the top.Optional devil swirl
Stir cocoa powder with 1 teaspoon sugar and 1 teaspoon water to form a thick paste. Drizzle thin lines over the surface. Drag a toothpick through the lines to create a webbed look.Bake
Bake for 22 to 26 minutes, until edges are set and the center looks puffed and just turning golden. A toothpick in the center should show a few moist crumbs, not wet batter.Cool
Place the pan on a rack. Cool for at least 45 minutes. Lift out by the parchment and set on the rack to finish cooling. This helps the bars set for clean slices.Decorate
For the red drizzle, tint melted white chocolate with a tiny amount of red gel color, then flick or pipe lines across the surface. Press on candy eyes while the drizzle is still tacky.Slice and serve
Use a sharp knife to cut 16 small squares or 9 large squares. Wipe the blade between cuts for clean edges. Enjoy your Deviled Blondies warm or at room temperature.
Pro Tips & Variations
• Measure flour correctly
Fluff with a spoon, spoon into the cup, and level. Too much flour leads to cakey bars.
• Do not overbake
Pull the pan when the center still has a slight wobble. Carry over heat finishes the bake and keeps the middle fudgy.
• Balance the heat
For a crowd, start with one eighth teaspoon cayenne. Serve extra cinnamon sugar on the side for a dip if you want a warm sweet finish without raising the heat.
• Use the right pan
An 8 inch square pan yields thicker, chewier bars. A 9 inch square pan will bake faster and give a slightly thinner bar. Begin checking 3 minutes earlier.
• Red drizzle control
Tint slowly. Gel color is strong. Start with the smallest dab and add more as needed.
Variations
• Gluten free Use a one to one gluten free flour blend that contains binders. Let the batter rest 10 minutes before baking to hydrate.
• Dairy free Use plant based butter sticks and dairy free chips.
• Extra spicy Add a pinch of chili powder with the cayenne for a slow building heat.
• Candy overload Fold in chopped peanut butter cups, pretzels, and chocolate pieces. This is perfect if you plan a board of Halloween Finger Foods.
• Plain Jane Skip chips and candy for a pure brown sugar blondie with cinnamon only.
Serving Suggestions
• Party tray perfection Pair these bars with a platter of Easy Halloween Food like quesadillas cut into pumpkin faces.
• Dinner and dessert Serve after a tray of stuffed peppers from Halloween Dinner Ideas. The sweet heat makes a fun contrast to savory peppers.
• Themed spread Create a full table of Halloween Themed Food and add these blondies for an easy sweet finish.
• Spooky main course Set Deviled Blondies beside a Spooky Dinner centerpiece for a dramatic reveal.
• Snacks for kids Round out a snack board with popcorn and simple Spooky Snacks so the table is balanced and festive.
Storage & Reheating
Room temperature Store blondies in an airtight container at room temperature for up to 3 days. If decorated with cream cheese frosting, refrigerate instead.
Refrigerator Store in a covered container for up to 5 days. Bring slices to room temperature for best texture.
Freezer Wrap individual bars in plastic, then place in a freezer safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or for 30 minutes at room temperature.
Reheating Warm a square in the microwave for 8 to 12 seconds to revive the just baked chew. For a crisper edge, place a slice on a baking sheet in a 300 degree F oven for about 5 minutes.
FAQ about Deviled Blondies
Q Can I make Deviled Blondies without any heat
A Yes. Skip the cayenne and keep the cinnamon. You will get a classic blondie with cozy fall flavor.
Q What candy works best
A Choose sturdy candy that holds shape. Mini peanut butter cups chopped, chocolate bars in chunks, and candy coated chocolate pieces are great. Avoid soft caramels that can melt into sticky pockets unless you love gooey spots.
Q How do I scale this for a party
A Double the recipe and bake in a 13 by 9 inch pan for a crowd. For more menu ideas, browse Halloween Food Ideas For Parties to build an easy buffet.
Q Are these good alongside savory bites
A Absolutely. They add a sweet spicy pop that pairs well with pizzas and stuffed peppers from Halloween Dinner Ideas and other Halloween Food Recipes.
Q Can I use only brown sugar
A Yes. Replace the granulated sugar with more brown sugar for extra moisture and caramel flavor. The top may be less shiny but the texture stays fudgy.
Final Thoughts on Deviled Blondies
Deviled Blondies deliver the best of both worlds buttery chew plus a playful hint of warmth. They are easy to bake, easy to customize, and easy to share. Whether you are building a snack board of Fall Snacks, planning a spooky themed table with Halloween Finger Foods, or setting out a full spread of Halloween Themed Food, these bars fit right in and always get compliments.
If this recipe made your party sweeter, save it to Pinterest, leave a star rating, and drop a comment with your favorite candy combo. For more easy themed ideas, peek at Halloween Dinner Ideas and keep a batch of Deviled Blondies ready for the next gathering. Happy baking and have a deliciously spooky season
Deviled Blondies
Equipment
- 8 inch square pan
- Parchment paper
- Mixing bowl
- – Whisk
- – Spatula
- microwave-safe bowl,
Ingredients
- 10 tablespoons Unsalted butter melted and slightly cooled
- 1 cup Light brown sugar packed
- 2 tablespoons Granulated sugar optional for a shinier top
- 2 Large eggs at room temperature
- 2 teaspoons Pure vanilla extract
- 1.25 cups All purpose flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Fine salt
- 1 teaspoon Ground cinnamon
- 0.125-0.25 teaspoon Cayenne pepper adjust to taste
- 0.5 cup Chocolate chips any type
- 0.5 cup White chocolate chips optional
- 1 cup Chopped assorted Halloween candy peanut butter cups, M&Ms pieces, chocolate bars
- 1 teaspoon Unsweetened cocoa powder optional for swirl
- Candy eyes optional for decorating
- 3 tablespoons Red drizzle melted white chocolate plus 1 to 2 drops red gel food color; optional
Instructions
- Line an 8 inch square pan with parchment, leaving an overhang for easy lifting. Lightly mist with cooking spray. Preheat the oven to 350°F.
- Microwave butter in a heatproof bowl in short bursts until melted. Let it cool for 5 minutes so it does not scramble the eggs.
- Whisk the melted butter with the brown sugar and optional granulated sugar until glossy. Add eggs and vanilla and whisk until thick and smooth.
- In a separate bowl, whisk flour, baking powder, salt, cinnamon, and cayenne pepper (optional or pinch for mild).
- Fold dry ingredients into the wet mixture using a spatula just until combined. Fold in chocolate chips, white chocolate chips, and chopped candy.
- Scrape batter into prepared pan and smooth the top with spatula.
- Optional devil swirl: Stir cocoa powder with sugar and water to form paste. Drizzle thin lines over surface and drag toothpick to create a web effect.
- Bake for 22 to 26 minutes until edges are set and center is puffed and golden with moist crumbs on toothpick.
- Cool on rack for at least 45 minutes. Lift out bars by parchment and cool completely to set bars for clean slices.
- For red drizzle, tint melted white chocolate with red gel color and flick or pipe lines across surface. Press candy eyes on while drizzle is tacky.
- Slice into 16 small squares or 9 large squares with a sharp knife wiping blade between cuts. Serve warm or at room temperature.
