Servings 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 cup assorted Halloween candy, roughly chopped
Instructions
- Preheat the oven to 350ºF.
- Line an 8-inch square baking pan with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
- In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
- Remove the bowl from the stand mixer and stir in the flour, baking powder and salt just until incorporated. Stir in 1/2 cup of the assorted Halloween candy.
- Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of Halloween candy over the top of the batter.
- Bake for about 40 minutes or until a toothpick inserted comes out clean.
- Let the pan cool completely then remove the blondies using the parchment paper overhang, cut into 16 squares and serve.
Notes
- Candy-coated chocolates, peanut butter cups and candy bars (Snickers, Milky Way, M&Ms, and Kit Kat, etc!) work the best for these blondies.
- Store your blondies in an airtight container at room temperature for up to 4 days.
- Blondies freeze beautifully! To freeze, wrap individual blondies in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a quick warm-up.
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