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Lighter Candy Corn Blondies with White Chocolate

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These lighter candy corn blondies with white chocolate chips are soft, chewy, and festive. Made with Greek yogurt and less sugar, they’re a guilt-free fall treat that converts candy corn skeptics into fans.

Ingredients

Scale
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • ¼ cup plain Greek yogurt, full-fat or 2%
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup candy corn, roughly chopped
  • ½ cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Grease the parchment lightly with cooking spray or butter.
  2. Melt 6 tablespoons of unsalted butter in a microwave-safe bowl in 20-second intervals until just melted. Let cool for a couple of minutes.
  3. In a large mixing bowl, whisk together the melted butter, Greek yogurt, light brown sugar, and granulated sugar until smooth and well combined. Add the egg and vanilla extract, then whisk vigorously for about 30 seconds until glossy and slightly lighter in color.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry mixture to the wet ingredients in two batches, folding gently with a rubber spatula after each addition until just combined.
  5. Fold in the chopped candy corn and white chocolate chips gently with the spatula.
  6. Scrape the batter into the prepared pan and spread into an even layer. Wet your fingers slightly and press the top gently to smooth it out. Optionally, press a few extra white chocolate chips and candy corn pieces onto the surface.
  7. Bake on the middle rack for 20 to 24 minutes, until the edges are golden brown and pulling away from the sides, and the center is set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Place the pan on a cooling rack and let cool for at least 30 minutes in the pan. Then use the parchment overhang to lift the slab out and transfer to the cooling rack to cool completely.
  9. Once completely cool, cut into 16 squares with a sharp knife, wiping the knife clean between cuts. Serve at room temperature.

Notes

Chop candy corn into small pieces to prevent sinking and create chewy pockets. Check doneness at 18 minutes if your oven runs hot. Cool completely before slicing to avoid crumbling. Blondies taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: candy corn blondies, lighter blondies, white chocolate blondies, fall dessert, Halloween dessert, easy blondie recipe, Greek yogurt blondies

Find it online: https://forkifyfun.com/lighter-candy-corn-blondies-with-white-chocolate/