Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Candy Corn Blondies Recipe

★★★★★

4.8 from 149 reviews
  • Author: Lila
  • Total Time: 40 minutes
  • Yield: 16 blondie squares 1x

Description

These Brown Butter Candy Corn Blondies are a delightful Halloween treat combining the rich flavor of browned butter with the sweetness of candy corn and white chocolate chips. They bake quickly in about 20-25 minutes, offering a perfect balance of soft and chewy texture depending on your preference. Ideal for festive parties and easy to prepare, they deliver a sophisticated twist on classic blondies.

Ingredients

Scale

Brown Butter Blondie Batter

  • 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

Topping

  • 3/4 cup candy corn

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your 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 later. Set aside.
  2. Bread Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking and frequently swirling the pan until the butter browns and develops a nutty aroma with brown bits forming. Be careful not to burn it.
  3. Mix Sugar and Vanilla: Transfer the browned butter and all browned bits into a large mixing bowl. Whisk in the packed light brown sugar until fully combined, then whisk in the vanilla extract for flavor.
  4. Add Eggs: Add the two large eggs and two egg yolks to the sugar mixture. Beat thoroughly until smooth and well combined.
  5. Incorporate Dry Ingredients: Using a rubber spatula, fold in the all-purpose flour, salt, and baking powder. Mix gently until just combined to avoid overworking the batter.
  6. Add White Chocolate Chips: Fold the white chocolate chips into the batter ensuring even distribution.
  7. Transfer Batter to Pan: Scrape the thick batter into the prepared baking pan. Spread it out evenly using a rubber spatula.
  8. Initial Bake: Bake the blondies in the preheated oven for 18 minutes.
  9. Add Candy Corn Topping: Remove the pan from the oven and scatter the candy corn evenly on top. Gently press the candy corn into the baked blondie surface.
  10. Final Bake: Return the pan to the oven and bake for an additional 2 to 8 minutes depending on desired texture. Remove earlier for soft, fudgy blondies or bake longer for chewy, cookie-like bars.
  11. Cool and Serve: Remove the pan from the oven and cool on a rack for 1 hour. Once cooled, lift the blondies out using the parchment edges, slice into squares, and serve.

Notes

  • Make sure the eggs are at room temperature to ensure better mixing and texture.
  • Monitor the butter carefully while browning to avoid burning; it should smell nutty and look golden brown.
  • Baking time after adding candy corn can be adjusted to achieve your preferred blondie texture.
  • Use parchment paper with overlapping sides for easy removal of blondies from the pan.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blondies, candy corn, Halloween, candy corn blondies, brown butter blondies, white chocolate blondies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plumandpan.com/brown-butter-candy-corn-blondies-recipe/