Brown Butter Candy Corn Blondies Recipe
These Brown Butter Candy Corn Blondies are a perfect Halloween treat combining the rich, nutty flavor of browned butter with the sweet chewiness of candy corn. With white chocolate chips for added sweetness and a quick 20-25 minute bake, these blondies are an easy, crowd-pleasing dessert ideal for festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 to 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter and Sugar Mixture
- 1 and 1/2 cups (284g) unsalted butter
- 2 cups (426g) light brown sugar, packed
- 3 teaspoons vanilla extract
Eggs
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
Dry Ingredients
- 2 and 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Add-ins and Topping
- 1 cup white chocolate chips
- 3/4 cup candy corn
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9×13-inch metal or aluminized steel baking pan with parchment paper, leaving two sides overlapping for easy removal later. Set aside.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan often until the butter turns golden brown and develops a nutty aroma. Remove from heat immediately to avoid burning.
- Mix Butter and Sugar: Scrape the browned butter along with the browned bits into a large mixing bowl. Whisk in the packed light brown sugar until well combined, then whisk in the vanilla extract.
- Add Eggs: Add the eggs and egg yolks to the mixture and beat until fully incorporated and smooth.
- Incorporate Dry Ingredients: Using a rubber spatula, fold in the all-purpose flour, salt, and baking powder until just combined without overmixing.
- Fold in White Chocolate: Gently fold the white chocolate chips into the batter until evenly distributed.
- Transfer Batter to Pan: Scrape the thick batter into the prepared baking pan. Use a rubber spatula to spread it evenly.
- Initial Bake: Bake for 18 minutes in the preheated oven.
- Add Candy Corn: Remove the pan from the oven and scatter the candy corn evenly over the top, gently pressing them slightly into the blondies.
- Final Bake: Return the pan to the oven and bake for an additional 2 to 8 minutes depending on desired texture: 2 minutes for very soft, fudge-like blondies; up to 8 minutes for chewier bars.
- Cool and Serve: Remove from oven, place the pan on a cooling rack, and allow the blondies to cool completely in the pan for about 1 hour. Once cooled, use the parchment overhang to lift the blondies out of the pan and cut into squares. Serve and enjoy!
Notes
- Make sure to swirl the butter constantly while browning to prevent burning and ensure even coloring.
- Room temperature eggs help create a smooth batter and better texture.
- The candy corn is added near the end of baking to prevent it from melting completely, preserving its shape and texture.
- For easier removal, cool the blondies completely before slicing to prevent crumbling.
- Adjust the final baking time to your preferred blondie texture: softer or chewier.
- Use metal or aluminized steel pans as indicated for best baking results.
