Classic Love/Hate Relationship Interpreted In A Whole New Way
Candy corn is one of those types of candy you either love so much you can’t get enough of it, or you hate it so much that the mere sight of it repulses you. For those who love it, you are going to want to save this ooey-gooey recipe that Averie created for candy corn blondies. For the rest of you, I apologize, just keep right on scrolling past this one.
The taste of these blondies is very sweet, not only due to the candy corn, but also due to the addition of white chocolate to the batter. Just as an aside, I have always wondered: Is white chocolate really chocolate, or is it just pure sugar? In any case, these are far too sweet for my taste and I am no fan of candy corn. But I am an equal-opportunity recipe poster, so this one is for you!
Perhaps the thing I like most about this recipe is how easy and fuss-free it is to make. First, you only use one bowl. Then you add one “unit” of each ingredient, making it very easy to memorize. This comes in handy if you are away from your recipe collection and are called upon to make a dessert or snack.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: To make it easier to remove the blondies, line your pan with foil up and over the sides. Then you can use the foil like handles to lift the entire pan of blondies out to cool and cut. If you would like a crisper bottom crust, use parchment paper instead of foil in the same manner (spray it too).
Recipe and image courtesy of Averie at Averie Cooks
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