Heaps of Halloween candy after tonight? Don’t just throw it in the freezer or stash it on the highest pantry shelf and slowly dole it out. Or (gasp!) throw it in the trash when the kids aren’t looking. Bake with it! We’ve got two different takes on a blondie: one for fruity candy and one for chocolate/caramel candy.
From AnkarsrumUSA recipe developer, Carmi Adams:
With just a few tweaks to a basic blondie recipe, you can customize it to whatever candy you have on hand:
Please let us know if you have any questions or comments about this recipe. We hope you have a safe, fun and candy filled Halloween. Happy baking!
Halloween Candy Blondies
Prep Time: 15 minutes
Cook Time: 30 minutes
230 g. (1 cup) unsalted butter
213 g. (1 cup) dark brown sugar
2 large eggs, room temperature
5 g. (1 tsp.) vanilla bean paste, or extract
240 g. (2 cups) all purpose flour*
6 g. (1 tsp.) kosher salt
0.5 g. (1/2 tsp.) espresso powder, optional
1 cup chocolate Halloween candy, chopped into bite size pieces
Line a 9×13 inch baking pan with parchment paper. Preheat oven to 350º F.
Set up the Ankarsrum mixer with the stainless steel bowl and roller/scraper.
Melt the butter in a large saucepan over medium low heat until butter begins to brown, approximately 5 minutes, stirring frequently. Let cool.
Cream the brown butter and sugar on high speed (6 o’clock) for 4 minutes. Add eggs and cream on same speed for another minute. Mix in vanilla.
Reduce speed to medium (3 o’clock) and add in flour, salt and espresso powder. Add in chopped up candy.
Scrape batter into prepared pan and smooth into an even layer. Bake for 25-30 minutes until middle seems barely set and edges are beginning to slightly brown.
Let cool in pan for 10 minutes, then carefully lift out of pan with parchment paper and place on a wire rack to finish cooling. Cut into pieces once cool.
Yield: 20 blondies
*Cooks note: all purpose flour can be replaced with whole wheat flour or gluten-free flour, if desired.
Fruit Candy Version
-Reduce butter with (14 Tbsp.) room temperature unsalted butter. Do not brown before creaming.
-Replace dark brown sugar with an equal amount of light brown sugar.
-Omit espresso powder and replace with the zest of 1 medium lime.
-Replace chocolate candy with 1 cup chopped up fruity candy.
-Follow rest of instructions as above.