Description
These Candy Corn Blondies are a deliciously rich and chewy treat, featuring browned butter for a deep, nutty flavor and festive candy corn mixed throughout. Perfect for Halloween or any time you want a sweet, buttery bar with a fun twist, these blondies balance sweet candy and a touch of sea salt for a delightful dessert experience.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 1/4 cups brown sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Mix-ins and Toppings
- 1 cup candy corn (divided into 1/2 cup and 1/2 cup)
- 1-2 teaspoons sea salt flakes (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x9x2-inch metal baking pan with parchment paper, ensuring the paper extends over the sides by about 2 inches for easy removal later.
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Stir occasionally to cook evenly. Watch for the butter to turn from yellow to a golden brown and see toasty bits form around the edges. When the butter foams and releases a nutty aroma, immediately remove from heat to prevent burning. Pour the browned butter, including the browned bits, into a heatproof bowl or liquid measuring cup and allow it to cool for about 15 minutes.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to combine evenly.
- Combine Butter and Sugar: Once the browned butter is cool to the touch, whisk it together with the brown sugar in a mixing bowl until thoroughly combined.
- Add Eggs and Vanilla: Stir in the eggs and vanilla extract until the mixture is smooth and fully combined.
- Fold in Dry Ingredients: Use a spatula to gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to maintain tender blondies.
- Incorporate Candy Corn: Stir in 1/2 cup of the candy corn into the batter, reserving the other half cup for topping.
- Spread Batter in Pan: Transfer the batter to the prepared pan and use a spatula or your hands to evenly press it into the pan. Hiding the candy corn beneath the batter creates a smooth, even surface for baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The edges should be a deep golden color and firm while the center remains moist but not gooey.
- Cool and Add Topping: Allow the blondies to cool in the pan for a few minutes. While they are still warm, gently press the remaining 1/2 cup of candy corn in a random pattern on the surface. Optionally sprinkle sea salt flakes over the top for a sweet-salty contrast.
- Final Cooling and Serving: Let the blondies continue to cool for at least 20 to 30 minutes to set fully. Then, using the parchment overhang, lift the blondie slab out onto a cutting board. Cut into 16 squares and serve slightly warm for best texture and flavor.
Notes
- Browned butter adds a rich, nutty flavor that elevates the blondies – don’t rush this step.
- Using room temperature eggs helps them incorporate smoothly into the batter.
- Be careful not to overbake; moist crumbs indicate perfect doneness for tender blondies.
- Sea salt flakes are optional but add a nice balance to the sweetness of the candy corn.
- Reserve half the candy corn for topping after baking to preserve their color and texture on the surface.
Nutrition
- Serving Size: 1 blondie (1/16 of recipe)
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
