Brownie Bliss! Candy Corn & White Chocolate Blondies


As soon as October hits, there are some signature tastes and flavors that are thrust into heavy rotation. One of them is the syrupy sweet Candy Corn treat. Candy Corn is definitely a dangerous snack and having just one rarely happens. This recipe for Candy Corn & White Chocolate Brownies takes candy corn and dessert to the next level.

These brownies are soft and chewy with added yumminess in each bite. The Candy Corn stays chewy and meshes well with the moist brownies and melted white chocolate. These buttery blondie brownies definitely don’t disappoint. Check out the full recipe below and visit Averie Cooks for other delicious recipes.

YIELD: one 8×8 pan, 9 to 12 generous squares
PREP TIME: 5 minutes
COOK TIME: about 22 to 26 minutes, or until done
TOTAL TIME: about 90 minutes (including the cooling time)


1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup candy corn
1 cup white chocolate chips


-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
-Add the flour and stir until just combined, don’t overmix.
-Stir in the candy corn and white chocolate chips.
-Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip – Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.
-Bake for about 22 to 26 minutes, or until done. Tip – In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn’t find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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