Candy Corn and White Chocolate Blondies

Candy Corn and White Chocolate Blondies requires approximately 1 hour and 30 minutes from start to finish. One serving contains 3834 calories, 32g of protein, and 156g of fat. This recipe serves 1. For $5.86 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Several people really liked this main course. It will be a hit at your Halloween event. 532 people have made this recipe and would make it again. If you have candy corn, egg, flour, and a few other ingredients on hand, you can make it. It is brought to you by Averie Cooks. With a spoonacular score of 87%, this dish is super. If you like this recipe, you might also like recipes such as Candy Corn White Chocolate M&M Blondies, White Chocolate Candy Corn M&M Cookies, and Candy Corn M&M White Chocolate Fudge.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 26 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth. Add the flour and stir until just combined, don't overmix. Stir inthe candy corn and white chocolate chips. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo. Bake for about 22 to 26 minutes, or until done. Tip - In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn't find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hourbefore slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

 

Step by step:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Wait momentarily before adding the egg so you don't scramble it.

2. Add the egg, brown sugar, vanilla, and whisk until smooth.

3. Add the flour and stir until just combined, don't overmix. Stir inthe candy corn and white chocolate chips. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.

4. Bake for about 22 to 26 minutes, or until done. Tip - In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn't find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hourbefore slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information:

covered percent of daily need