Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 ½ cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup candy corn
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- Melt the butter in a saucepan or microwave-safe bowl. Allow it to cool slightly.
- In a large bowl, whisk melted butter with brown sugar until smooth and glossy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until combined. Avoid overmixing.
- Fold in white chocolate chips evenly. Gently fold in candy corn, taking care not to break the pieces.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 28–32 minutes until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the blondies cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into squares or rectangles.
Notes
Use parchment paper for easy removal and clean slicing.
Adjust mix-ins to suit your taste; nuts or alternative candies work well.
Ensure the butter is not too hot when adding eggs to prevent scrambling.
- Prep Time: 15
- Cook Time: 32