Candy Corn Blondies
Candy corn haters need not apply! These oooey, gooey, and rich Candy Corn Blondies are a fun and festive treat for your Halloween party. Adapted from my Bourbon Chocolate Chip Blondies
Servings: 16 blondies
Calories: 143kcal
Ingredients
- ½ cup butter melted (1 stick)
- ¾ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch salt
- 1 cup all-purpose flour
- ½ cup candy corn divided
Instructions
- Preheat oven to 350°F. Line a square (8" x 8") baking dish with parchment paper, set aside.
- Stir together the melted butter and brown sugar until well-combined (you can also do this in a stand mixer). Add in the egg, vanilla, and salt and stir until smooth.
- Add in the flour, and stir until just combined. Then fold in ⅓ cup of the candy corn.
- Spread the mixture into the prepared baking dish, making sure to spread it out evenly. Bake in preheated oven for 20-25 minutes, or until the edges look solid, but the center still looks a bit jiggly.
- Let cool for five minutes, then press the remaining candy corn in the top of the blondies.
- Cool completely, then lift the blondies out using the edges of the parchment paper as handles and slice into 16 squares.
Notes
My vote is always to err on the side of underbaking blondies (and brownies and cookies)—so keep a close eye on them as the cooking time nears. The blondies will solidify a lot as they cool, so just as long as they seem a little solid, you'll be good.
Nutrition
Serving: 1blondie | Calories: 143kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 67mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 192IU | Calcium: 13mg | Iron: 0.5mg
