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Easy Candy Corn Blondies with White Chocolate Chips

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These easy candy corn blondies with white chocolate chips are a happy accident turned into a beloved fall treat. They’re quick, simple, and perfect for Halloween parties or cozy weeknight baking.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 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 opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a medium microwave-safe bowl, melt the butter in 30-second intervals until fully melted. Let cool for a couple of minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk until smooth and well combined, about 1 minute.
  4. Add the egg and vanilla extract. Whisk vigorously until fully incorporated and the batter is smooth and glossy.
  5. In a separate small bowl, whisk together the flour, baking powder, and salt until no clumps remain.
  6. Add the flour mixture to the butter mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Gently fold in the candy corn and white chocolate chips until evenly distributed.
  8. Transfer the batter to the prepared pan and spread evenly with a spatula.
  9. Bake for 20-25 minutes, until the edges are golden brown and pulling away from the sides. The center should still look slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the blondies out onto a cutting board. Cool completely before slicing into 16 squares or 9 larger bars.

Notes

For best results, use room temperature egg and do not overmix the batter. Let blondies cool completely before cutting to prevent them from falling apart. Store in an airtight container at room temperature for up to 5 days. Freeze individual pieces wrapped in plastic wrap for up to 3 months.

Nutrition

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

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