When answering the door for trick-or-treaters, it’s nice to have a homemade treat for yourself so that you don’t OD on candy. These blondies are a newer Halloween tradition for us, ever since the genius-idea Candy Corn M&Ms came out (white chocolate, candy-corn flavored). I just may have hoarded several bags of them so I can make these blondies in July. You can sub in whatever candy you like for the M&Ms, original candy corn would work well, too!
1 cup butter, melted
2 cups light brown sugar, packed
1 teaspoon pure vanilla extract (linked below)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse sea salt
8 ounces Candy Corn M&Ms (or traditional candy corn), separated
1. Preheat oven to 350°F.
2. In a medium bowl, mix melted butter and brown sugar with a hand mixer or paddle attachment until blended. Add vanilla and eggs one at a time until fully incorporated.
3. In a separate bowl, mix dry ingredients until well-blended. Add dry mixture to the sugar mixture a little at a time. Once fully incorporated, mix in 5 ounces of the Candy Corn M&Ms with a wooden spoon.
4. Grease an 8×8 baking pan and line with parchment paper. Next, grease parchment paper and scoop batter into the pan. Sprinkle the reserved M&Ms on top of the batter. Bake for 35-40 minutes until golden brown. Allow the blondies to cool completely before removing from pan, then cut and serve.