Description
Chewy dark brown sugar blondies spiked with spiced rum and studded with candy corn and pecans, baked in a pie plate and cut into wedges. A grown-up Halloween dessert.
Ingredients
Scale
- ½ cup butter, melted
- 1 large egg
- 1 cup dark brown sugar
- 1 tbsp almond extract
- 1 tsp vanilla extract
- ¼ cup Kingfly spiced rum
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup King Arthur unbleached flour
- 1 cup candy corn, plus a handful to use as garnish
- 1 cup pecans, roughly crushed
- Whipped cream, for serving (optional)
Instructions
- Prep the pan. Preheat the oven to 325°F. Grease a 10-inch pie plate.
- Mix the butter and sugar. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the melted butter and brown sugar until smooth and light.
- Add the wet ingredients. Add the egg, almond extract, vanilla extract and rum, and mix until well combined.
- Add the dry ingredients. Add the baking soda, salt and flour and mix until just combined.
- Fold in candy corn and pecans. Stir in 1 cup candy corn and the pecans.
- Fill the pie plate. Turn the batter out into the pie plate and smooth it with a spatula.
- Garnish. Scatter the remaining candy corn over the top, keeping it away from the edges so it doesn’t touch the pie plate.
- Bake. Bake for about 25 minutes, until a skewer inserted in the center comes out without crumbs. If the candy corn on top starts to melt, cover the plate loosely with foil after about 18 minutes.
- Cool and serve. Let cool completely, about 1 hour, before slicing into wedges. Serve with whipped cream and a mug of mulled cider or a glass of milk.
- Prep Time: 15 min
- Additional Time: 1 hr
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: About 500