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Ultimate Candy Corn Blondies with White Chocolate Chips

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These chewy blondies transform candy corn into buttery, caramel-like pockets of sweetness paired with creamy white chocolate chips. A one-bowl wonder that’s perfect for Halloween parties and uses up leftover candy corn in the most delicious way.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup candy corn

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two sides.
  2. Melt the butter: Place ½ cup unsalted butter in a microwave-safe bowl and heat in 20-second intervals until fully melted. Set aside to cool slightly.
  3. Combine the sugars and butter: In a large mixing bowl, whisk together the melted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until smooth and well combined.
  4. Add the eggs and vanilla: Whisk in 2 large room-temperature eggs, one at a time, until fully incorporated. Then add 2 teaspoons vanilla extract and whisk again until smooth and glossy.
  5. Mix the dry ingredients separately: In a small bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Combine wet and dry: Add the flour mixture to the butter-sugar mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Fold in the mix-ins: Gently fold in 1 cup white chocolate chips and 1 cup candy corn. Reserve about ¼ cup of each to press into the top of the batter later.
  8. Transfer to the pan: Scrape the batter into the prepared pan and spread evenly. Press the reserved white chocolate chips and candy corn into the top of the batter.
  9. Bake: Place on the middle rack and bake for 25-30 minutes, until edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool completely: Transfer the pan to a wire rack and let cool completely in the pan. Once cool, use the parchment sling to lift the entire block out onto a cutting board.
  11. Slice and serve: Cut into 16 squares using a sharp knife, wiping the knife clean between slices for clean cuts.

Notes

Don’t overbake—blondies should look slightly underdone in the center when removed from the oven. Use fresh candy corn for best melting results. Let cool completely before cutting to prevent crumbling. For cleaner slices, chill in the fridge for 30 minutes after cooling to room temperature. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

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

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