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Candy Corn White Chocolate Blondies
4.5 from 207 votes

Candy Corn White Chocolate Blondies

Candy Corn White Chocolate Blondies combine the sweetness of white chocolate chips with the seasonal touch of candy corn embedded in a moist, lightly chewy blondie base. The melted butter and brown sugar create a tender crumb that contrasts with pockets of gooey candy corn when baked carefully. These blondies are great for festive treats or whenever a sweet, buttery bar dessert is desired.

Prep Time
5 mins
Cook Time
22 mins
Cooling Time
1 hr
Total Time
1 hr 27 mins
Servings: 9 servings
Calories: 414 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the candy corn and white chocolate chips.
  6. 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.
  7. 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.*
  8. 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

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%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 414

% 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.