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Easy Candy Corn Blondies with White Chocolate Chips

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These chewy, buttery blondies are studded with candy corn and creamy white chocolate chips, creating a delightful treat that tastes like Halloween but better. Perfect for fall gatherings or any time you want a simple, crowd-pleasing dessert.

Ingredients

Scale
  • ½ cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup candy corn
  • ½ cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a large microwave-safe bowl, melt the ½ cup of unsalted butter in 30-second intervals until fully melted. Let it cool for about 2-3 minutes until warm but not hot.
  3. Add the packed light brown sugar and granulated sugar to the melted butter. Whisk vigorously for about a minute until the mixture looks smooth and glossy.
  4. Crack the room temperature egg into the bowl and add the vanilla extract. Whisk until well combined and the batter looks smooth and slightly thickened, about 30 seconds.
  5. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt until no lumps remain.
  6. Pour the flour mixture into the wet ingredients. Use a spatula to gently fold together until just combined. Do not overmix.
  7. Gently fold in the candy corn and white chocolate chips until evenly distributed. The batter will be thick and slightly sticky.
  8. Scrape the batter into the prepared pan and spread it evenly using the spatula.
  9. Bake on the middle rack for 22-26 minutes. Start checking at 22 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs attached. The edges should be golden brown and the top set and slightly cracked.
  10. Place the pan on a wire rack and let the blondies cool for at least 30 minutes in the pan. Then use the parchment paper handles to lift the entire block out and transfer to the cooling rack. Let cool completely before cutting, about another 30 minutes.
  11. Use a sharp knife to cut into 9 or 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Use fresh candy corn for best texture. Do not overmix the batter. Let blondies cool completely before cutting for clean squares. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use vegan butter and dairy-free white chocolate chips.

Nutrition

Keywords: candy corn blondies, white chocolate blondies, Halloween dessert, fall baking, easy blondie recipe

Find it online: https://prismtaste.com/easy-candy-corn-blondies-with-white-chocolate-chips/