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Spookily-sweet blondie bars; best Halloween themed treat By: Hannah Conn '23

Halloween is upon us, and there’s nothing I love more than the wicked tricks and sweet treats that come with it. While candy bars are always an easy solution to our sugary cravings, there’s a special place in my heart for homemade goodies. With this straightforward and exciting browned butter blondie recipe, we can all enjoy the Halloween spirit all while having some fun baking.

For this recipe, you will need:

Cooking Spray

One and a half cups (or three sticks) of salted butter

Three cups light brown sugar

Three large eggs

One and a half teaspoons vanilla extract

Three and a half cups all-purpose flour

One tablespoon baking powder

One-eight teaspoon salt

Assorted candy (I will be using one cup Reese’s Pieces and half a cup chopped Reese’s peanut butter cups)

Preheat the oven to 350°F and coat a baking pan with cooking spray.

To begin, brown the butter in a saucepan over medium heat. Continue to cook the butter for two to three minutes until it looks darker and smells nutty. Transfer all of the browned butter to a heat-proof bowl and place it in the refrigerator for 30 minutes or until it is cooled, but is not totally, solidified.

Beat the cooled brown butter and the brown sugar with a stand mixer with the paddle attachment until it turns into a creamy consistency. This should take about two minutes.

Add in eggs and vanilla, then beat till thoroughly combined.

In a separate bowl, whisk together flour, baking soda and salt. In three equal portions to avoid clumps, add in the dry ingredients on low speed. Mix until fully combined.

Fold in the candies.

With a spatula, spread the batter into the prepared baking pan and press down so the top is even.

Bake in the oven until the top is golden brown, for about 50 minutes. Take the pan out of the oven, let cool completely, then cut and serve!

Like any baked good, if covered, these Blondie bars can last about a week in a room temperature setting, but can be refrigerated for up to two weeks.

All photos by Hannah Conn '23