Ashley | Baker By Nature

Preheat the oven to 350 degrees (F). Line a 9x13-inch metal or aluminized steel baking pan with parchment paper, so that two of the sides overlap the pan. Set aside. 
In a medium-saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan often, until the butter has browned. 
Scrape the butter - and all browned bits into a large mixing bowl. Whisk in the brown sugar, mixing until well combined. Whisk in the vanilla.
Add in the eggs and egg yolks and beat until combined. 
Using a rubber spatula, fold in the flour, salt, and baking powder, mixing until just combined. Finally, fold in the white chocolate chips. 
Scrape the batter into the prepared pan. It will be thick, but you should easily be able to spread it using a rubber spatula. 
Bake for 18 minutes. Remove the pan from the oven and add the candy corn on top, gently pressing them into the blondies.
Place the pan back in the oven and bake for 2 to 8 more minutes, depending on how soft/chewy you'd like them. For super soft almost fudge like blondies remove sooner. For chewy cookie like bars, bake longer.  
Remove the pan from the oven. Place the pan on a cooling rack and cool in the pan for 1 hour. Then remove the bars from the pan, slice into squares, and serve