These white chocolate blondies are studded with candy corn. They're the perfect Halloween dessert recipe that kids and adults alike go crazy for!
Prep Time5 minutesmins
Cook Time22 minutesmins
Cooling Time1 hourhr
Total Time1 hourhr27 minutesmins
Course: Bars & Blondies
Cuisine: American
Keyword: best blondie recipe, easy halloween recipes, white chocolate blondies
Servings: 9squares
Calories: 414kcal
Author: Averie Sunshine
Ingredients
½cupunsalted butter1 stick, melted
1large egg
1cuplight brown sugarpacked
1tablespoonvanilla extract
1cupall-purpose flour
1cupcandy corn
1cupwhite 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
*Tip: In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn’t find it necessary, but ovens and ingredients vary.