White Chocolate Blondies with Candy Corn
Description
What says fall or Halloween better than candy corn? How about white chocolate blondies with candy corn?
Ingredients
1 stick unsalted butter, melted
1 large egg
1 c. light brown sugar, packed
1 T. vanilla extract
1 c. all-purpose flour
1 c. candy corn
1 c. white chocolate chips
Directions
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Preheat oven to 350. Line an 8x 8 inch baking pan with foil, then spray with non-stick cooking spray; set aside.
In a large, microwavable bowl melt the butter, about 1 minute on High power.
Wait a little bit before adding the egg so it doesn't get scrambled. Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour; stir until just combined, but don't overmix.
Stir in the candy corn and white chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have the candy corn touch the sides of the pan on the top surface or it will be prone to melting and turning into bubbly orange mess.
Bake about 22 - 26 minutes, or until done.
Tip : In the final 5 to 10 minutes of cooking, cover pan with a sheet of foil to prevent top surface from browning too quickly and exposed candy corn from scorching.
A wooden toothpick inserted into the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in the pan for at least 1 hour before slicing and serving.
They will keep in an airtight container at room temperature for up to a week, or in the freezer for up to 6 months.