Crazy Halloween Blondies Food

HALLOWEEN CANDY BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
• Whisk flour and baking powder in a small bowl to remove any lumps.
• Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
• Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.

HALLOWEEN BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
• In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
• Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

HALLOWEEN BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Melt the butter and dark chocolate in a heatproof bowl set over a small pan of just simmering water. Stir until completely smooth, then leave to cool for 10 mins.
• Beat the eggs and sugar with an electric whisk until thick and pale - the mixture should double in volume and leave a trail when the beaters are lifted. Pour the cooled dark chocolate mixture around the edge of the bowl. Sift over the flour and cocoa, add the milk chocolate, and gently fold everything together with a spatula or large metal spoon. Pour into the prepared tin and bake for 35-40 mins.
• Meanwhile, make the 'eyeballs'. Melt the white chocolate in a heatproof bowl over the pan of just simmering water. Stir until smooth. Dip each cookie into the chocolate to cover one side. Stick a sugar-coated chocolate in the centre of each, then leave to set. When the chocolate is fully dry, pipe a pupil and red veins onto each eyeball using the icing pens.
• Remove the traybake from the oven, and immediately push the eyeballs into the surface in even rows - do this gently, so they're just pushed in slightly. Leave to cool completely. Cut into 12 squares.