Preheat oven to 350°F (177°C).

Line an 8x8-inch baking pan with parchment paper, leaving slight overhang for easy removal.

In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.

Add the eggs and vanilla extract, whisking until fully combined and slightly thickened.

In a separate bowl, combine flour, baking powder, and salt, stirring to blend evenly.

Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.

Fold in the white chocolate chips and candy corn using a rubber spatula until evenly distributed.

Pour the batter into the prepared baking pan and smooth the top with the spatula.

Press a few extra candy corn pieces gently into the surface for decoration, spacing them slightly apart.

Bake for 22 to 26 minutes, or until the edges are golden and the center is just set but still soft.

Remove from the oven and allow the blondies to cool completely in the pan on a wire rack for at least 30 minutes.

Lift the cooled blondies out of the pan using the parchment overhang and place on a cutting board.

Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Serve at room temperature or slightly warmed for extra gooey texture.

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to one week.

For longer storage, freeze individual squares tightly wrapped for up to 2 months. Thaw at room temperature before serving.