Description
Candy Corn Blondies are a festive and delicious treat perfect for autumn and Halloween. These rich, buttery blondies are infused with a deep, nutty browned butter flavor and studded with vibrant candy corn. Topped with additional candy corn and sea salt flakes, these blondies offer a perfect balance of sweet and salty flavors with a moist, tender crumb.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 1 1/4 cups brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
Add-ins and Topping
- 1 cup candy corn (divided into 1/2 cup and 1/2 cup portions)
- 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, allowing the edges to extend by 2 inches for easy removal later.
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Swirl the pan occasionally to cook evenly. As the butter melts, it will foam and start turning golden with toasty brown bits forming. When you detect a nutty aroma and the browned bits appear, immediately remove from heat to prevent burning. Pour the browned butter into a heatproof bowl or liquid measuring cup, scraping out all the bits, and let 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 until combined.
- Combine Wet Ingredients: Once the browned butter has cooled to room temperature, whisk it together with the brown sugar until fully combined. Then stir in the eggs and vanilla extract until smooth.
- Incorporate Dry Ingredients and Candy Corn: Using a spatula, fold the dry flour mixture into the wet ingredients just until combined. Gently fold in half of the candy corn (1/2 cup), reserving the rest for topping.
- Transfer Batter to Pan: Spread the blondie batter evenly into the prepared baking pan. Use a spatula or your hands to press the batter down so it’s flat and even. Pressing the candy corn into the batter ensures a smooth, clean top after baking.
- Bake: Bake the blondies in the preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The edges should be golden and firm, while the center remains moist but not gooey.
- Add Topping Candy Corn: After baking, let the blondies cool in the pan for a few minutes. While still warm, gently press the reserved 1/2 cup candy corn into the top in an even, random pattern. Optionally sprinkle sea salt flakes over the top for a sweet and salty finish.
- Cool and Slice: Allow the blondies to cool completely in the pan for at least 20 to 30 minutes. Lift the blondie slab out of the pan using the parchment paper edges. Transfer to a cutting board and cut into 16 equal squares. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the butter is browned carefully to avoid burning and achieve the deep nutty flavor essential for these blondies.
- Room temperature eggs help the batter mix evenly and create a tender texture.
- Use parchment paper with overhanging edges for easy removal of the blondies from the pan.
- Sea salt flakes on top are optional but add a lovely contrast to the sweetness of the candy corn.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 blondie (1/16 of recipe)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
