Chocolate Candy Blondies

What to do with all that leftover Halloween candy? eat it, ofc After nine days of gorging myself with five Reese's Cups a day, I decided to bake them into a chewy, chocolaty, nutty, melty-caramel organized mess of a blondy to poison everyone else rather than myself.

It's fun to crush the candies, to get chocolate all over fingernails and unashamedly lick it off.<3 The M&M's give it pretty excessively artificial colors to slightly distract you from the cavities(both definitions, ehhh) embedded in the sweet, buttery dough.
I used a round 9" pan meant for sheet cakes instead of the standard 8" square pan for brownies and blondies. The area is only slightly less:
8" pan area = 8" × 8" = 64" area
round 9" pan area = 3.14 × (4.5"^2)  = 3.14 × ~20.25 = ~63.585" = ~64" area
Sorry... #nerd

Anyway, just make these! They are really customizable because you can pretty much use any standard chocolate candy bar. I mixed a lot of them, but you could change it to be nut-free, or add in butterscotch and/or chocolate chips if you're a bit short on the candy.
Chocolate Candy Blondies
makes 64 inches of blondie;
adapted from SBA
1/3 cup melted (optionally, browned) butter
scant 3/4 cup sugar
1 tsp vanilla extract
1/2 tsp coffee extract
1&1/2 cups chopped candy
scant 1 cup flour
1/2 tsp salt
1/4 tsp baking powder
1/8 baking soda
Preheat oven to 350 degrees.
Mix first five ingredients. Add the rest of the ingredients until nicely combined.
Line a 8" square pan or 9" circle pan with aluminum foil. Let the aluminum foil form handles over the rim so that you can grab it later.
Put the dough in the lined pan and bake for 20-25 minutes.
Cool on a cooling rack, cut, and enjoy :)

No comments:

Post a Comment