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Cozy Candy Corn Blondies with White Chocolate Chips

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These candy corn blondies are a cozy fall dessert featuring melted candy corn and creamy white chocolate chips in a buttery, chewy blondie base. Quick and easy to make, they’re perfect for Halloween parties, Thanksgiving dessert tables, or a simple weeknight treat.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (about 180g) candy corn
  • 1/2 cup (90g) white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Melt the butter. Place 1/2 cup (1 stick) of unsalted butter in a microwave-safe bowl and microwave in 20-second intervals until fully melted. Alternatively, melt it in a small saucepan over low heat. Set it aside to cool for about 5 minutes.
  3. Mix the wet ingredients. In a large mixing bowl, combine the melted butter and 1 cup of packed light brown sugar. Whisk together until smooth and well combined. Add 1 large egg and 1 teaspoon of vanilla extract, then whisk vigorously until fully incorporated and glossy, about 30 seconds.
  4. Combine the dry ingredients. In a separate small bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
  5. Fold in the dry ingredients. Add the flour mixture to the wet ingredients. Use a wooden spoon or silicone spatula to fold together gently until no streaks of flour remain. Do not overmix.
  6. Add the mix-ins. Gently fold in 1 cup of candy corn and 1/2 cup of white chocolate chips. Reserve about 2 tablespoons of each to press on top later if desired.
  7. Transfer to the pan. Scrape the batter into the prepared pan and spread evenly. If reserved, press the extra candy corn and white chocolate chips gently into the top.
  8. Bake for 20-25 minutes. Start checking at 20 minutes—the edges should be golden brown and set, and the center should look slightly underdone and puffy. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool in the pan on a wire rack for at least 1-2 hours until completely cool.
  10. Lift the blondies out using the parchment paper overhang, place on a cutting board, and slice into 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

For best results, use fresh candy corn from the current season. Let blondies cool completely before slicing to avoid crumbling. They taste even better the next day. 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, fall dessert, Halloween dessert, easy blondie recipe, candy corn recipe

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