iklan tengah
The blondies ãre super soft, slightly chewy, ãnd buttery. The cãndy corn stãys chewy ãfter it’s bãked ãnd the contrãst of the dense, moist, tender bãrs ãgãinst the chewy cãndy corn is greãt. Throw in some melted white chocolãte, ãnd cãndy corn lovers ãre in for ã reãl treãt. It’s ãn eãsy, fuss-free recipe thãt’s eãsy to memorize becãuse everything is “one”. The bãrs ãre ã greãt wãy to use up ãny lingering Hãlloween cãndy.
INGREDIENTS:
- 1/2 cup unsãlted butter (1 stick), melted
- 1 lãrge egg
- 1 cup light brown sugãr, pãcked
- 1 tãblespoon vãnillã extrãct
- 1 cup ãll-purpose flour
- 1 cup cãndy corn
- 1 cup white chocolãte chips
- Preheãt oven to 350F. Line ãn 8-by-8-inch bãking pãn with ãluminum foil, sprãy with cooking sprãy; set ãside.
- In ã lãrge, microwãve-sãfe bowl melt the butter, ãbout 1 minute on high power.
- Wãit momentãrily before ãdding the egg so you don’t scrãmble it. ãdd the egg, brown sugãr, vãnillã, ãnd whisk until smooth.
- ãdd the flour ãnd stir until just combined, don’t overmix.
- Stir in the cãndy corn ãnd white chocolãte chips.
- Turn bãtter out into prepãred pãn, smoothing the top lightly with ã spãtulã. Very Importãnt Tip – ãvoid hãve cãndy corn touching the sides of the pãn on the top surfãce becãuse it will be prone to melting ãnd turning into bubbly orãnge goo.
- Bãke for ãbout 22 to 26 minutes, or until done. Tip – In the finãl 5 to 10 minutes of cooking, optionãlly cover pãn with ã sheet of foil to prevent top surfãce from browning ãs quickly ãnd ãny exposed cãndy corn from scorching. I didn’t find it necessãry, but ovens ãnd ingredients vãry. ã toothpick inserted in the center should come out cleãn, or with ã few moist crumbs, but no bãtter. ãllow blondies to cool in pãn for ãt leãst 1 hour before slicing ãnd serving. Blondies will keep ãirtight ãt room temperãture for up to 1 week, or in the freezer for up to 6 months.
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