“Too Good to be True” Candy Corn Blondie


“Too Good to be True” Candy Corn Blondie

Day 2 of our tribute to Halloween leftover candy.  Do you have bowls and bowls of candy corn just lying around?  Is it a little bit stale & really can’t be eaten anymore?  No worries!  We know just what to do.  Convert those little stones into one of the most fantastic (blond) brownies you will EVER eat!  When the candy corn melts into the batter, it creates a toffee- or caramel-like consistency within the brownie that is OH-MY-GOSH GOOD!

No need to use any frosting – just serve as is.  You and your guests will put one of these bad boys into your mouth and say, “OH MY GOSH…these are too good to be true!” These are oooey and gooey and just downright AWESOME!


Ciao for Now!

V & K

PS – Our third yumminess No Trick After-Halloween Treats blog will be our little surprise, because the name gives away the surprise…so stay tuned!

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“Too Good to be True” Candy Corn Blond Brownie


  • 1/2 cup butter
  • 3 oz white chocolate
  • 1/2 cup lightly packed brown sugar
  • 1/2 tsp pure vanilla
  • 2 large eggs
  • 1/2 cup unbleached white flour.
  • 1 ½ cups candy corn
  • 6 packages Reese’s Minis


Preheat oven to 350 degrees.

Butter an 8- or 9-inch square baking pan. Be sure to grease the pan VERY VERY well (especially the corners). The candy corn will melt and create a toffee-like consistency on the bottom of the pan. It will be impossible to get out of the pan if it isn’t greased well.

In a heavy large pot, melt butter and chocolate together, stirring occasionally.  Once melted, remove the pot from the heat.

Using the paddle attachment of your mixer, beat together the brown sugar, vanilla and chocolate-butter mixture.  Add the eggs.  Stir in the flour, and mix until the batter is thoroughly blended and smooth.  Using a spoon or spatula, fold in the candy corn and Reese’s Minis.

Pour the batter into the prepared pan and bake for about 40 minutes or until the brownies are just beginning to pull away from the sides of the pan and are fudgy in the center.  (For a more cake-like brownie, bake an additional 5 minutes.)

Remove from the oven and allow to cool for 5 minutes only.  Then using a butter knife, gently slide the knife along all four sides of the pan to ensure the brownie is away from the side all the way down to the bottom crease.  Do not cut the brownies.  Carefully invert the pan while the brownies are still warm onto a cooling rack so that they are free from the bottom of the pan.  Allow to cool upside down.  Once cooled, turn over and cut.


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