Deviled Blondies
Deviled Blondies deliver a buttery chew with a gentle whisper of warm spices and a playful heat from cayenne. They are family-friendly, easy to make, use basic pantry items, and perfect for fall parties, bake sales, and Halloween themed events.
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.
Notes
Deviled Blondies are flexible and forgiving. Swap mix-ins, adjust spice, and decorate as desired. Use leftover Halloween candy to elevate these delicious bars.