If you celebrate Halloween in any way, you’re probably aware of how much candy is left over after this very spooky day. Like many other people, if you’re also at a loss for what to do with all of your leftover Halloween candy, look no further — the Clog’s here to help you out. Here’s a delicious blondie recipe that’ll help you get rid of your leftover candy in no time!
1 cup and 2 tablespoons of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
3/4 cup of packed light brown sugar
1/3 cup of butter, softened
1/2 teaspoon of vanilla extract
1 large egg
2 cups of any chocolate candy of your choice (can be a mixture!)
Before you get started, preheat the oven to 350 degrees Fahrenheit, so that it’ll be ready to go by the time you finish making your batter.
In a large bowl, whisk the dry ingredients (flour, baking powder and salt) together. In a separate bowl, beat the brown sugar, butter and vanilla extract together with an electric mixer. Make sure the consistency of your sugar and butter mixture is smooth and creamy. Once it has reached this consistency, beat in the egg.
Gradually, stir the flour mixture into the butter mixture until your batter is mixed well. This means that all of the flour should be evenly mixed into the butter and sugar mixture, leaving no visible trace of flour in your bowl.
Next, fold in the chocolate pieces of your choice! This step is the most fun. You can use candy-coated milk chocolate pieces, peanut butter cups or even milk chocolate bars. If you’re using bigger chocolate pieces, feel free to chop them up into smaller bite-size pieces. This is your chance to get creative! After you fold your chocolate into the mixture, your batter is finally ready.
Pour the batter into a prepared baking pan, and bake for 20-25 minutes or until it has reached a nice golden brown. When the blondies are ready, carefully remove them from the oven, allowing them to cool for about 10 minutes.
With this quick and simple blondie recipe, your leftover Halloween candy will be gone in the blink of an eye!
Contact Christina Kim at [email protected].