Halloween Blondies

Halloween Blondies

1 cup (2 sticks) unsalted butter,
melted, plus more for the pan.
1 cup packed light-brown sugar
1/2 cup sugar
2 large eggs
1 1/2 tsp vanilla
2 cups flour
1 1/2 tsp coarse salt
1/4 cup - each - orange, yellow,
and brown candy-coated chocolates,
from a 12.6 oz. bag

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