Leftover Halloween candy blondies
Don't toss that candy. Thick, chewy blondies that use up leftover Halloween candy bars: melted butter, brown sugar, one bowl and a whisk.
Why it works: Melted butter and brown sugar whisked by hand give a thick, chewy blondie with no mixer, and chopped candy bars melt into pockets.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 14 tablespoons (196 g) unsalted butter, melted and slightly cooled
- 1¼ cups (250 g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups (about 225 g) chopped chocolate candy bars (leftover Halloween candy)
- Optional: flaky sea salt for the top
Method
- Heat the oven to 350°F / 177°C. Line a 9-inch square pan with parchment, leaving an overhang.
- In a large bowl, whisk the flour, baking powder and salt.
- In a medium bowl, whisk the melted butter and brown sugar until combined. Whisk in the egg, the extra yolk and the vanilla.
- Pour the wet mix into the dry and whisk until combined; the batter is thick. Fold in the chopped candy bars with a spatula.
- Spread it evenly in the pan (flaky salt on top if you like). Bake 30–34 minutes, until golden and a toothpick comes out mostly clean with a few moist crumbs. Don't over-bake.
- Cool completely in the pan, about 1 hour. Lift out by the parchment and cut into 16 squares.
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June's tip: Chop a mix of candy bars for different textures in every bite, and pull them while the center still has a few moist crumbs.
Good to know: Any chocolate candy bars work; mix them for different textures.
Storage: Covered at room temperature for a few days (see the source's notes for freezing).
Adapted from Thick & Chewy Candy Bar Blondies, sallysbakingaddiction.com. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
