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The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.
We all know that it wouldn’t be fall without a bowl full of candy corn. I love these bite-sized treats on their own, but trust me when I say that elevating these poppable beauties to the centerpiece of a classic white chocolate blondie is the best way to make the season sweet.
From hayrides to Halloween parties, this indulgent treat combining a beloved fall staple with buttery blondies and sweet white chocolate will easily become your go-to dessert.
Candy Corn White Chocolate Blondies
- ½ cup (1 stick) butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- Dash of salt
- ¾ cup + 1 tablespoon mini candy corn, divided
- 5 oz. good quality white chocolate, chopped and divided
- Butter (for greasing)
- Preheat oven to 350°F. Grease an 8×8 inch baking pan with butter. Line with parchment paper leaving a 1-inch overhang on edges. Butter parchment paper and set aside.
- In a large bowl, combine melted butter and brown sugar. Add egg and vanilla and stir to combine. Add flour, cornstarch and a dash of salt. Stir until just combined. Add ¾ cup mini candy corn and 4 oz. chopped white chocolate. Stir to combine. Let batter sit for 15 minutes at room temperature.
- Spread into prepared baking pan. Try to minimize exposed pieces of candy corn to prevent melting. Bake for 25-28 minutes or until edges are puffed and begin to brown lightly. Three minutes before bake time is complete, remove the pan from oven and gently press additional 1 tablespoon of mini candy corn and 1 oz. of chopped white chocolate on top of blondies. Cover pan loosely with foil and return to oven for 3 more minutes.
- Let cool completely before cutting and serving.