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Light & Tasty Candy Corn Blondies: Easy White Chocolate Chip Treat

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These light, airy blondies combine a buttery, chewy base with candy corn and white chocolate chips for a festive fall treat that’s quick and easy to make. Perfect for Halloween parties or cozy nights in, they’re satisfying without being heavy.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk
  • 1½ teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup candy corn
  • ½ 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 an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined, about 30 seconds.
  3. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for about a minute until the mixture is pale, smooth, and slightly thickened.
  4. In a small bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold them together gently until no streaks of flour remain. Do not overmix.
  6. Fold in the candy corn and white chocolate chips, reserving about 2 tablespoons of each to press on top later.
  7. Spread the batter evenly into the prepared pan. Press the reserved candy corn and white chocolate chips on top, gently pushing them into the batter.
  8. Bake for 20-24 minutes, until the edges are golden brown and the center is just set. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let the blondies cool in the pan on a wire rack for at least 20 minutes. Then use the parchment handles to lift them out and transfer to the rack to cool completely.
  10. Once completely cool, cut into 16 squares. Store in an airtight container at room temperature for up to 4 days.

Notes

Use room temperature eggs for best results. Don’t overmix the batter to keep blondies tender. Check candy corn for freshness; stale candy corn won’t soften properly. Let blondies cool completely before cutting to avoid crumbling. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free white chocolate chips.

Nutrition

Keywords: candy corn blondies, white chocolate chip blondies, fall dessert, Halloween treats, easy blondie recipe, light blondies

Find it online: https://ovenmila.com/light-and-tasty-candy-corn-blondies-easy-white-chocolate-chip-treat/