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Easy Candy Corn Blondies with White Chocolate Chips

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These easy candy corn blondies with white chocolate chips are a quick and delicious fall dessert. The candy corn melts into chewy, caramel-like pockets, while the white chocolate chips add creamy sweetness, all in a buttery blondie base that comes together in under 15 minutes.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (about 150g) candy corn
  • ½ cup (90g) white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a medium microwave-safe bowl, melt the butter in 30-second bursts. Set aside to cool slightly.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk until the mixture looks like wet sand, about 30 seconds. Add the egg and vanilla extract, and whisk vigorously until combined and slightly thickened, about 1 minute.
  4. In a separate small bowl, whisk together the flour, baking powder, and salt.
  5. Pour the flour mixture into the butter-sugar mixture. Fold gently with a silicone spatula until just combined. Do not overmix.
  6. Gently fold in the candy corn and white chocolate chips until evenly distributed.
  7. Scrape the batter into the prepared pan and spread into an even layer. Wet your fingers slightly to pat the top smooth if needed.
  8. Bake on the middle rack for 22-27 minutes, until the edges are golden brown and the center is set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool the pan on a wire rack for at least 30 minutes. Then use the parchment overhang to lift the blondies out onto a cutting board.
  10. Cut into 16 squares (4×4) with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature.

Notes

Don’t overbake; the center should still look slightly underdone when you pull them out. Use room temperature eggs for best results. For cleaner cuts, wipe the knife blade between slices. These blondies taste even better the next day.

Nutrition

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

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