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Candy Corn Swirl Blondies
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Small Saucepan
  • 8x8 Baking Pan

Ingredients
  

  • 1/4 cup unsalted butter, melted
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup white chocolate chips
  • 1/2 cup candy corn
  • 1 tablespoon heavy cream

Instructions
 

  • Preheat the oven to 350°F and line a small 8x8 baking pan with parchment paper.
  • In a mixing bowl, stir together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, then mix until combined.
  • Whisk in the flour, baking powder, and salt until no dry streaks remain. Fold in the white chocolate chips.
  • In a small saucepan over low heat, combine the candy corn and heavy cream. Stir until the candy corn melts into a smooth, thick mixture.
  • Pour the blondie batter into the prepared pan and spread evenly. Drop spoonfuls of the melted candy corn mixture over the top, then use a knife to gently swirl it through the batter.
  • Bake for 20 to 22 minutes until the edges turn golden and a toothpick comes out with a few moist crumbs. Cool completely in the pan before cutting into bars.

Notes

For a stronger candy corn flavor, let the melted mixture cool slightly before swirling so it holds its shape better in the batter. Store leftovers in an airtight container at room temperature for up to two days. If the swirl sets too firm after baking, a quick 10-second microwave on individual bars softens the texture again.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Small Saucepan, 8x8 Baking Pan