Description
Nostalgia and aromatic browned butter combine in these irresistibly rich, soft and homey Candy Corn Blondies topped with festive, fresh candy corn sprinkles.
Ingredients
Units
- 1 cup unsalted butter
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 1/4 cups brown sugar
- 2 large eggs (- at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup candy corn
- 1-2 teaspoons sea salt flakes (- optional)
Instructions
- Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with parchment paper, extending over the sides by 2 inches.
- Melt the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will start to turn from yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter starts to foam up and give off a nutty aroma, the brown bits will start to really show up. Take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down for about 15 minutes.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Once the butter is cool to the touch, combine the butter and brown sugar in a medium sized mixing bowl and whisk together until combined. Stir in the eggs and vanilla until completely combined. Using a spatula, fold in the dry ingredients and mix until just combined. Stir in 1/2 cup of the candy corn and reserve the other half cup.
- Spread the blondie batter into the prepared pan, using a spatula or your hands to press it into the pan evenly. I like to hide the candy corns underneath blondie batter so the top in an even, clean canvas when it bakes.
- Bake until a tester inserted in the center comes out with just a few crumbs, somewhere between 25-30-ish minutes. The edges should be a deep golden color and look firm and well-baked. The center should be moist but not gooey.
- Allow Blondies to cool in the pan for a few minutes. Once, they've cooled a bit, but while they are still warm, gently press the remaining 1/2 cup candy corn in a random pattern on the top of the surface. Allow to continue cooling for at least 20 - 30 minutes.
- Once the blondies have cooled, gently lift the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares and serve while still slightly warm!
Notes
The blondies will last up to a week when stored in an airtight container.