I love putting M&Ms and other candy in brownies, so why not candy corn? This is a great recipe for White Chocolate Candy Corn Blondies. It's simple and delicious.
This recipe was sent to me by Davidson's Safest Choice Eggs. Their eggs feature a special pasteurization process that submerges the eggs in large warm water baths. Unfortunately their eggs are not available in my area. The recipe is from Laura of Pies and Plots. If the recipe is too sweet for you, adjust the sugar as needed (or wanted). And, of course, you can put Candy Corn in your 'regular" chocolate brownies.
White Chocolate Candy Corn Blondies
Ingredients
2 sticks unsalted butter
1 cup white chocolate, chopped (be sure it's 'real' white chocolate and not the disks that are made of vegetable oil)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp pure vanilla extract
4 eggs
2 cup flour
1/2 tsp kosher salt
3/4 cup candy corn
Directions
Preheat oven to 350° F. Butter 9x13 baking pan and line with parchment, going up sides of pan. Do not butter parchment.
In medium microwave-safe bowl, melt butter and white chocolate in microwave in 30-second increments, stirring in between to help with melting. Be sure mixture is fully melted. It will separate. That's okay. Set aside to cool for about 5 minutes.
In large bowl, mix together sugars, vanilla, and eggs with spoon or spatula. Add melted butter and white chip mixture, mixing until fully incorporated and mixture has lightened in color slightly. Add flour and salt and stir until just combined. Stir in candy corn.
Pour batter into prepared pan and bake for 35 minutes, until toothpick inserted in center of Blondies comes out with only a few moist crumbs. Cool completely in pan before cutting into bars and serving.
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