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Candy Corn Blondies: The Best Easy Fall Dessert

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Buttery, chewy blondies studded with sweet candy corn and creamy white chocolate chips. An easy one-bowl dessert that’s perfect for fall gatherings, Halloween parties, and Thanksgiving potlucks.

Ingredients

Scale
  • 1 cup (2 sticks / 226 g) unsalted butter, melted and cooled
  • 1 ½ cups (300 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175 g) white chocolate chips, divided
  • 1 ½ cups (about 225 g) candy corn, divided

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large microwave-safe bowl, melt the butter in 30-second bursts. Let cool for about 5 minutes until warm but not hot.
  3. Add the packed brown sugar and granulated sugar to the melted butter. Whisk until smooth and glossy, about 1 minute.
  4. Add the room-temperature eggs and vanilla extract. Whisk vigorously until the batter is smooth and slightly thickened, about 30 seconds.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in ¾ cup of the white chocolate chips and 1 cup of the candy corn until evenly distributed.
  8. Scrape the batter into the prepared pan and spread evenly. Sprinkle the remaining ½ cup candy corn and ¼ cup white chocolate chips over the top, pressing them in gently.
  9. Bake on the middle rack for 25 to 30 minutes. The edges should be golden brown and pulling away from the pan; the center will still look slightly underdone and jiggly. A toothpick inserted in the center should come out with moist crumbs, not raw batter.
  10. Cool completely in the pan on a wire rack for at least 2 hours.
  11. Use the parchment paper overhang to lift the blondies out of the pan. Place on a cutting board and cut into 24 squares.

Notes

Use fresh, soft candy corn for best melting. Do not overbake; the center should look slightly underdone. Cool completely before cutting to prevent crumbling. Blondies taste even better on day two. Store in an airtight container at room temperature for up to 5 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/candy-corn-blondies-the-best-easy-fall-dessert/