Ingredients
- 2 cups brown sugar, packed
- ½ cup butter, at room temperature
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chopped chocolate candy bar pieces
Why This Dish Is So Satisfying
These blondies are a fun way to use up leftover Halloween candy without wasting any treats. They combine rich, buttery flavors with a variety of sweet and crunchy bits for a delicious twist. Plus, they are easy to make and perfect for sharing with friends and family.
Helpful Chef Tips
- Chop candy into small pieces to ensure even distribution throughout the batter.
- Avoid overmixing the batter to keep the blondies tender and moist.
- Use parchment paper in your baking pan for easy removal and clean-up.
- Avoid overmixing the batter to keep the blondies tender and moist.
- Use parchment paper in your baking pan for easy removal and clean-up.
Directions
Warm your oven to 350°F (175°C) and grease a 9x13-inch glass baking dish. In a large bowl, mix together the brown sugar and butter until it’s nice and smooth. Then, add the eggs and vanilla extract, stirring everything until it’s well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, stirring just until everything comes together. Gently fold in your leftover candy pieces. The batter will be thick, so spread it evenly in the prepared pan. Pop it in the oven on the middle rack and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the blondies cool for about 10 minutes before cutting and serving.
Serving Ideas For Every Meal
Serve these blondies warm with a scoop of vanilla ice cream for an extra special treat. They also pair well with a hot cup of coffee or a glass of cold milk. Cut into small squares for parties or as a festive snack.
Leftover Tips
Store the blondies in an airtight container at room temperature for up to 4 days. For longer freshness, keep them in the refrigerator for up to a week. You can also freeze individual pieces wrapped tightly in plastic wrap for up to 3 months.
