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Lighter Candy Corn Blondies: Easy White Chocolate Chip Recipe

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These lighter candy corn blondies are a quick and easy fall treat that combines the festive flavor of candy corn with creamy white chocolate chips, all in a healthier, one-bowl recipe that comes together in about 30 minutes.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/3 cup (80ml) unsweetened applesauce
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup + 2 tablespoons (140g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) candy corn
  • 1/3 cup (60g) white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Melt 4 tablespoons unsalted butter in a microwave-safe bowl in 20-second bursts until just melted. Let cool slightly if hot.
  3. In a large mixing bowl, whisk together melted butter and 1/3 cup unsweetened applesauce until smooth. Add 1/2 cup packed light brown sugar and 1/4 cup granulated sugar. Whisk vigorously for about 1 minute until glossy. Add 1 room-temperature egg and 1 teaspoon vanilla extract. Whisk until combined and smooth.
  4. In a separate small bowl, whisk together 1 cup + 2 tablespoons all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Batter should be thick and slightly sticky.
  6. Gently fold in 1/2 cup candy corn and 1/3 cup white chocolate chips. Reserve about 1 tablespoon of each for topping if desired.
  7. Scrape batter into prepared pan and spread evenly. Sprinkle reserved candy corn and white chocolate chips on top, pressing in gently.
  8. Bake on middle rack for 20-23 minutes. Edges should be golden brown and pulling away from pan; center should look slightly underdone (puffy, jiggly, pale). A toothpick inserted in center should come out with a few moist crumbs.
  9. Cool completely in pan on a wire rack for 45 minutes to 1 hour. Lift out using parchment handles and cool fully on rack if desired.
  10. Once completely cool, cut into 16 squares (4×4) or 9 larger squares. Wipe knife clean between cuts for neat slices.

Notes

Don’t overbake—blondies continue to cook from residual heat. Use room temperature ingredients for best results. Fresh candy corn melts better than stale. These blondies taste even better the next day.

Nutrition

Keywords: candy corn blondies, lighter blondies, white chocolate chip blondies, fall dessert, Halloween dessert, easy blondie recipe, healthier blondies

Find it online: https://freshforkful.com/lighter-candy-corn-blondies-easy-white-chocolate-chip-recipe/