Print

Chewy Candy Corn Blondies with Perfect Crackled Top

candy corn blondies - featured image
Print Recipe

These chewy blondies feature a beautiful crackled top and candy corn that stays intact, solving the common problem of melting candy. Perfect for fall baking and Halloween parties.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 ½ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 extra egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ cups candy corn, divided

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large microwave-safe bowl, melt the butter in 30-second bursts, stirring between each, until just melted. Set aside to cool for about 5 minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk until well combined and smooth. Let it sit for 2 minutes.
  4. Whisk in the room temperature eggs and extra yolk one at a time, mixing well after each addition. Add the vanilla extract and whisk vigorously for about 1 minute until smooth, glossy, and slightly thickened.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each. Do not overmix.
  7. Reserve about ¼ cup of candy corn for the top. Gently fold the remaining 1 ¼ cups into the batter.
  8. Scrape the batter into the prepared pan and spread evenly. Press the reserved ¼ cup of candy corn gently into the top of the batter, leaving the tips exposed.
  9. Bake for 22 to 26 minutes. The edges should be golden brown and pulling away from the pan slightly; the center should look set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Transfer the pan to a cooling rack and let the blondies cool completely in the pan, about 2 hours.
  11. Once completely cool, use the parchment handles to lift the slab out of the pan. Slice into 24 squares (6 rows by 4 rows).

Notes

Do not overbake; blondies continue to bake from residual heat. Room temperature eggs are important to prevent the butter from seizing. Let the sugar mixture rest for 2 minutes after combining with butter. Use a light hand when folding to avoid tough blondies. For cleaner slices, chill the blondies for 30 minutes before cutting.

Nutrition

Keywords: candy corn blondies, fall dessert, Halloween blondies, chewy blondies, crackled top blondies

Find it online: https://spoonluma.com/chewy-candy-corn-blondies-with-perfect-crackled-top/