Candy Corn White Chocolate Blondies
Serves 9
5 mins prep
22 mins cook
60 mins Cooling Time
87 mins total
🎃👻🧡 These white chocolate blondies are studded with candy corn. They’re the perfect Halloween dessert recipe that kids and adults alike go crazy for!
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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.