I can’t let you go into the weekend without this Halloween themed blondie recipe. These ridiculously cute blondies are perfectly sweet and properly spiced with the addition of nutmeg and cinnamon in the batter. Orange, yellow, and white M&Ms also add an autumnal splash of color to this dessert. Even better, you probably have the majority of the ingredients in your cabinet, minus the white chocolate candy corn M&Ms!
If you haven’t heard yet…or don’t go to the grocery store often, white chocolate candy corn M&Ms are a thing. Yes, they exist and they are glorious. For people with a chocolate allergy, this recipe is for you. I’m talking to one of my friends in particular.
Just in case you need a little more convincing, this dessert is ready in 30-35 minutes from start to finish. You want to try this recipe, trust me.
Blondies with White Chocolate Candy Corn M&Ms.
Yields 6 giant blondies, or 8 normal sized blondies. I cooked mine in a bread loaf pan.
- ½ stick butter, room temperature (4 tbsp.)
- 1/8 cup coconut oil*
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 large egg
- 2 tsp. vanilla
- 1/2 tsp. salt
- ½ tsp. baking powder
- 1 cup all-purpose flour
- 1 cup white chocolate candy corn M&Ms
*If you don’t have coconut oil, use 1 stick of butter (8 tbsp.) instead of part butter (4 tbsp.) part coconut oil (1/8 cup).
- Preheat your oven to 350 degrees. Spray an 8″ baking pan with nonstick spray and set aside. Make sure butter and coconut oil are at room temperature-soft, but not melted.
- In an electric mixer, combine the egg, brown sugar, vanilla, butter, and coconut oil.
- In a separate bowl, combine the flour, cinnamon, nutmeg, salt and baking powder. Whisk together.
- Slowly pour the dry ingredients into the wet ingredient bowl and continue mixing. The batter will be thick.
- Gently fold in white chocolate candy corn M&Ms.
- Spread the blondie batter into your baking dish and bake for about 25 minutes, or until golden brown. Let cool before slicing into squares.
I loooove slightly undercooked baked goods. Truth be told, I actually made two batches of this batter. I had one completely cooked, which I passed out to my co-workers (taste-testers), and one slightly underdone and gooey, that I kept for myself. Either way, this recipe is a fall must-have.
Which do you prefer, slightly underdone (soft) or crisp cookies?
I definitely go for the raw dough and just skip the whole underdone or crisp part. Here’s to not adding the eggs until the very end. Cheers! Salmonella won’t get me.