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Chewy Candy Corn Blondies with White Chocolate Chips

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These chewy candy corn blondies with white chocolate chips turn leftover candy corn into pockets of honey-like sweetness in a buttery, dense blondie base. They’re quick, easy, and perfect for Halloween parties or any time you crave a nostalgic treat.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 ½ cups (300g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (about 6 oz) candy corn (preferably Brach’s)
  • 1 cup (about 6 oz) white chocolate chips (preferably Ghirardelli or Guittard)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray if desired.
  2. Melt the butter in a large microwave-safe bowl in 30-second bursts. Let it cool for about 2 minutes.
  3. Whisk in the brown sugar and granulated sugar until smooth and shiny, about 1 minute.
  4. Add the eggs and vanilla, whisk vigorously for about 30 seconds until thick and glossy.
  5. In a separate small bowl, whisk together the flour, baking powder, and salt.
  6. Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
  7. Reserve about ¼ cup each of candy corn and white chocolate chips. Fold the remaining candy corn and white chocolate chips into the batter.
  8. Spread the batter evenly into the prepared pan. Press the reserved candy corn and white chocolate chips into the top.
  9. Bake for 22 to 26 minutes, until edges are golden brown and center is set but still slightly soft. A toothpick inserted should come out with moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 1 hour (preferably 2 hours).
  11. Lift the blondies out using the parchment overhang. Cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overbake; blondies continue to bake in the pan. Use room temperature eggs for best texture. Press candy corn into the batter to prevent floating. Let cool completely before cutting. For crispier edges, use a metal pan. 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, chewy blondies, easy blondie recipe

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