Candy Corn White Chocolate Blondies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
22 mins
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Cooling Time
1 hr
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Total Time
1 hr 27 mins
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Servings
9 servings
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Calories
414 kcal
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Course
Baked Goods
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Cuisine
American
Candy Corn White Chocolate Blondies
Description
Candy Corn White Chocolate Blondies feature a simple batter of melted butter, brown sugar, egg, vanilla, and flour, enriched with colorful candy corn and white chocolate chips. The recipe cautions against placing candy corn exposed on the edges to prevent melting into sticky spots. Baking at 350°F for about 22 to 26 minutes yields blondies that are set with a tender but slightly moist crumb. Cooling for an hour allows the bars to firm up for clean slicing.
The blondies balance a rich buttery flavor with the sweet bursts from white chocolate and candy corn pieces. They can be served as a festive bar for holidays or casual snacking. The added vanilla extract rounds out the flavor for a classic blondie profile with a fun twist.
To avoid overbrowning or candy corn scorching near the end of baking, you can tent the pan with foil for the last 5 to 10 minutes. These blondies keep well in an airtight container at room temperature for up to one week or can be frozen for longer storage.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup candy corn
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Stir in the candy corn and white chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip – Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.
- Bake for about 22 to 26 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
- Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
- Cover the baking pan loosely with foil in the last 5 to 10 minutes of baking to prevent the top from browning too much and protect any candy corn that might be exposed on the surface.
- Ensure candy corn pieces do not touch the edges of the pan on the top surface before baking to avoid melting into gooey spots.
- Allow blondies to cool completely in the pan for at least one hour before slicing for cleaner cuts.
- Store blondies in an airtight container at room temperature for up to one week or freeze to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 414kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 52mg | 17% |
| Sodium | 35mg | 1% |
| Sugar | 51g | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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