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Cozy Candy Corn Blondies: Easy White Chocolate Bliss

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These buttery, chewy blondies are studded with candy corn and white chocolate chips for the perfect fall dessert. Quick and easy to make in one bowl, they’re a nostalgic treat that’s perfect for Halloween parties or cozy nights in.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup candy corn
  • ½ cup white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Melt the butter in a microwave-safe bowl in 30-second intervals until fully liquid. Let cool for 5 minutes.
  3. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
  4. Add the egg and vanilla extract. Whisk vigorously until the mixture is pale and slightly thickened, about 2 minutes.
  5. In a separate small bowl, whisk together the flour, baking powder, and salt.
  6. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Add the candy corn and white chocolate chips. Fold gently 4-5 times until evenly distributed.
  8. Scrape the batter into the prepared pan and spread evenly. The batter will be thick and slightly sticky.
  9. Bake on the middle rack for 22-25 minutes. The edges should be golden brown and pulling away from the sides; the center will look slightly underdone and jiggly.
  10. Transfer the pan to a cooling rack and let cool in the pan for at least 30 minutes.
  11. Use the parchment paper handles to lift the blondie block out of the pan. Place on a cutting board and cut into 9 squares (3×3 grid). Wipe the knife clean between cuts.

Notes

Use fresh candy corn for best texture; stale candy corn stays hard. Do not overbake—blondies should look slightly underdone in the center when removed from the oven. Let cool completely before cutting to prevent crumbling. Store in an airtight container at room temperature for up to 4 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-candy-corn-blondies-easy-white-chocolate-bliss/