Halloween | Candy Corn Blondies

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMost people would give me the weirdest look for saying this, but I LOVE candy corn. I probably am the only one even buying candy corn…but I look forward to this time of year because it’s socially acceptable for me to stuff my face with candy corn. Well, not really, because I would get really sick, but I eat a lot of it. Even as I write this, I’m munching on leftover candy corn from today’s recipe. No shame. 

Last year, I made what will always be one of my favorite recipes of all time (and one of my most popular posts). Check out these homemade butterfingers bars to see what I mean! Hint: they’re made with candy corn and you would never guess it. 

In true pre-Halloween fashion, I had to make something with candy corn in it, so I made candy corn blondies with white chocolate chips. The candy corn melted into the batter, making these perfectly sweet and gooey. It’s almost like there’s a candy coating on the bottom of the blondies or something. 

Candy Corn Blondies | RevamperateIngredients (makes on 9×9 in. pan):

  • 1/2 cup butter, melted 
  • 1 egg
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup flour 
  • 1 tsp baking powder
  • 1 cup candy corn
  • 1 cup white chocolate chips

Preheat the oven to 350 degrees, and line a 9×9 inch pan with parchment or coat the pan with cooking spray. 

Melt the butter in a small microwave-safe bowl and then pour into your mixer. Let it cool for a minute before adding additional ingredients. Mix in the egg, sugars and vanilla. Mix in the flour and baking powder by hand, folding in the dry ingredients until barely combined. Then stir in the candy corn and white chocolate chips. 

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMove the batter to the coated 9×9 inch pan and bake for about 25 minutes. Because of the sugar in the candy corn, you might find that it bubbles if the candy corn is on top or hitting the metal. To avoid this, do not overbake and keep an eye on them during the last few minutes in the oven. If you see the candy bubbling, cover the pan with a sheet or aluminum foil or parchment paper. In my batch, the candy corn stayed to the middle or bottom of the blondies as the batter baked and overtook the top of the pan, so this wasn’t a problem. 

Remove from the oven and let cool completely before cutting, about one hour. When you cut them, the melted candy will make them a little sticky and difficult to cut, so it’s much easier when they’re completely cooled. Then devour them. Enjoy! 

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