M&M White Chocolate Candy Corn Blondies
I have my Mom to
blame credit for my love of white chocolate. She loves white chocolate candy and growing up we always had access to it. As I got older, I realized that I have the same obsession love. I found myself buying white chocolate truffles and candies. And I love, love baking with white chocolate.
I know there are some who say white chocolate is not real chocolate and to them I say so what? It’s pretty darn good and I don’t care what’s it called.
When I heard about M&M white chocolate candy corn candies, I just had to try them. When I was able to find them, I bought two bags and didn’t think about it. I was just going to eat them, what else?
Then I got to thinking, what about making my favorite blondies with the M&Ms instead of the usual white chocolate chips. I did keep some of the pecans from the original recipe because I was worried with the candy shell on the M&Ms, it would be too sweet. The pecans added a nice balance.
If you don’t like pecans or nuts, you can certainly omit them. I make blondies without pecans for my brother all the time because he doesn’t like them.
And I’m sharing these with my co-workers. I wonder if they are getting tired of me bringing sweets into work?
This is my no mess way to make brownies and blondies. I cover my pan with foil and spray with Baker’s Joy. Works every time and I usually have little to no clean up.
I chopped the M&Ms in half as best as I could. You can leave them whole too but I wanted the white chocolate flavor to come out and plus it will be easier to cut up the blondies with the M&Ms in pieces.
Cream the egg and brown sugar. Using a hand or stand mixer makes a huge difference here. I made my blondies many years by mixing the egg and sugar by hand using a spatula but it’s much nicer and easier when you use a hand mixer to bring the egg and sugar to a fluffy consistency.
Besides the white chocolate, this is my other favorite part of this recipe. The butter of course!
When adding the flour mixture to the batter, I do it in two batches and carefully mixing in as to not overmix or overwork the batter. You’re looking for a brownie-like bar not a cake. Overmixing the blondie batter will make your blondies more cake-like or cakey.
Add the M&Ms and the pecans (if you’re using) and gently mix in. Don’t overmix.
Transfer batter to the prepared pan and spray a butter knife or offset spatula. I use the same spray I prepared the pan with, spraying the spatula prevents the batter from sticking to it.
Using the sprayed spatula, smooth the batter out. This ensures even height bars and a smooth top.
And there you have it…wonderful M&M White Chocolate Candy Corn Blondies perfect for serving at a Halloween party. I love the flakiness of the top of the blondies and the richness and chewiness of the inside of the blondie. It’s a perfect marriage of sweetness and chewiness…brown sugar, butter and white chocolate…perfection!
Yield: 16 bars
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
M&M White Chocolate Candy Corn Blondies
3/4 cup plus 2 Tbsp packed light brown sugar
1 large egg
2 tsp vanilla extract
8 Tbsp (1 stick) unsalted butter, melted, I used Kerrygold unsalted butter
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/4 cup chopped pecans
3/4 cup M&M white chocolate candy corn candies, chopped
- Preheat oven to 325 degrees.
- Take an 8-inch square pan and cover in foil and spray with baking spray.
- Using an electric mixer, cream brown sugar and egg until it's light and fluffy. Add vanilla extract and melted butter, mix well with electric mixer.
- In a separate bowl, mix together with a rubber spatula the flour, baking soda and salt.
- Add the dry ingredients to the wet mixture in batches and incorporate with a rubber spatula. Be careful not to over mix your batter.
- Stir in pecans and M&Ms, using rubber spatula. Again, do not over mix.
- Add batter to the square pan. Spray an angled spatula with baking spray and use it to smooth over the top.
- Bake for about 25-28 minutes. The top will be dry and flaky and a toothpick test should come out clean with a few crumbs attached.
- Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondie squares.
Now I need to go pick up another bag so I can make another batch of these for my Mom. I think that’s the least I can do!
Disclosure: Nothing to disclose except that I’m obsessed with white chocolate and Kerrygold butter (I have worked with them in the past). This is NOT a sponsored post.