Not a very good picture, but I LOVE these Candy Corn Blondies, and so did my Accounting students. See, I have to bring my Accounting students treats - which will make them LOVE the class even more. ehehehh! I got up early and made them. They were still warm when I took them to school. Below is the recipe along with a better picture I took last year! If you notice that dark spot on the bottom, well as I was driving I heard my container of buttons fall, I knew that it had slid and landed on my brownies! Luckily that is the only damage it did!
White Chocolate Candy Corn Blondies
3/4 cup brown sugar
1/2 cup white chocolate chips
1/2 cup candy corn
1 egg
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt
- Preheat oven to 325 degrees.
- Take an 8-inch square pan and cover in foil and spray with baking spray.
- Cream brown sugar and egg until it's light and fluffy. Add vanilla and melted butter, mix well with electric mixer.
- Add the remaining ingredients to the wet mixture and incorporate with a rubber spatula. Be careful not to over mix your batter.
- Add batter to the square pan.
- Bake for about 23-26 minutes, or until the top is flakey and blondies do not jiggle in the middle.
- Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16 blondies.
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