Ingredients

1 and 1/2 cups (284g) unsalted butter

2 cups (426g) light brown sugar, packed

3 teaspoons vanilla extract

2 large eggs, room temperature

2 large egg yolks, room temperature

2 and 1/2 cups (300g) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup white chocolate chips

3/4 cup candy corn

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch metal or aluminized steel baking pan with parchment paper, allowing two sides to overlap for easy removal. Set aside.

Step 2: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan often, until the butter turns golden brown and develops a nutty aroma.

Step 3: Pour the browned butter and all browned bits into a large mixing bowl. Whisk in the brown sugar until well combined, then mix in the vanilla extract.

Step 4: Add the eggs and egg yolks to the bowl and beat until fully combined.

Step 5: Using a rubber spatula, fold in the flour, salt, and baking powder until just combined. Then fold in the white chocolate chips.

Step 6: Scrape the thick batter into the prepared pan, spreading it evenly with a spatula.

Step 7: Bake for 18 minutes. Remove from the oven, scatter the candy corn evenly on top, and gently press them into the batter.

Step 8: Return the pan to the oven and bake for 2 to 8 more minutes, depending on your desired texture: less time for soft, fudge-like blondies; longer for chewy, cookie-like bars.

Step 9: Remove from oven and cool in the pan on a rack for 1 hour. Use the parchment overhang to lift the blondies out, slice into squares, and serve.

Tips & Variations

For extra richness, use European-style butter with higher fat content when browning.

Swap candy corn with festive M&Ms or chopped nuts for a different texture.

Make sure butter is fully browned but not burnt to enhance flavor without bitterness.

Room temperature eggs mix more smoothly into the batter for better texture.

FAQs

Can I use salted butter instead of unsalted?

Unsalted butter is preferred to control the salt level, but if you use salted butter, reduce or omit added salt in the recipe to avoid over-salting.

How do I know when the blondies are done baking?

The edges should be set and lightly golden, while the center remains slightly soft. Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter.