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Easy Fall Candy Corn Blondies: Best White Chocolate Recipe

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These buttery, chewy blondies are studded with candy corn and white chocolate chips, creating a nostalgic and delicious fall treat that’s quick and easy to make. Perfect for Halloween parties, Thanksgiving potlucks, or a cozy night in.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup candy corn
  • 1/2 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 overhang on two sides. Lightly grease the parchment with non-stick spray.
  2. In a large microwave-safe bowl, melt the butter in 20-second intervals until just melted. Let it cool for about 2 minutes.
  3. Add the packed brown sugar to the melted butter. Whisk vigorously for about 30 seconds until well combined. Add the egg and vanilla extract, and whisk again until smooth and glossy.
  4. Sprinkle the flour, baking powder, and salt over the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. Gently fold in the candy corn and white chocolate chips. Reserve about 2 tablespoons of each to sprinkle on top later.
  6. Scrape the batter into the prepared pan and spread it evenly. Sprinkle the reserved candy corn and white chocolate chips on top, pressing them in gently.
  7. Bake for 22-25 minutes, or until the edges are golden brown and the center looks set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Place the pan on a cooling rack and let the blondies cool completely in the pan.
  9. Once completely cool, use the parchment overhang to lift the entire block out onto a cutting board. Cut into 16 squares (4×4 grid) or 9 larger bars.

Notes

For the best texture, make sure your egg is at room temperature. If your candy corn is hard, soften it by spreading on a baking sheet and warming in a 200°F oven for 2-3 minutes, then cool completely before using. Do not overmix the batter to avoid tough blondies. Let blondies cool completely before cutting for clean edges. Store in an airtight container at room temperature for up to 5 days. These blondies freeze well for up to 3 months.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-fall-candy-corn-blondies-best-white-chocolate-recipe/