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peppermint blondies
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Peppermint Blondies

Blondies filled with white chocolate peppermint chips and topped with chocolate drizzle.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Keyword: blondies, peppermint blondies, peppermint chocolate cookies
Servings: 20 blondies
Calories: 200kcal
Cost: $30

Equipment

  • 1 9 x 13 baking pan metal
  • 1 small saucepan to melt our wet ingredients
  • 1 large bowl
  • 1 spatula
  • 1 Whisk
  • 1 small bowl for our drizzled chocolate
  • 1 cooling cookie rack
  • parchment paper
  • 1 Rolling Pin

Ingredients

  • 1½ sticks unsalted butter 12 tablespoons
  • 1½ cups brown sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • 1 egg
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • 1¼ cups white chocolate peppermint baking chips
  • ⅓ cup dark chocolate chips
  • 1 tbsp vegetable oil
  • 1-2 small candy canes crushed
  • holiday sprinkles optional

Instructions

  • Preheat the oven to 350℉ and line your pan with parchment paper.
  • In a saucepan, add the butter, brown sugar and salt. Heat everything over medium and allow it to melt completely, stirring occasionally to prevent burning. Once everything is liquid and golden, remove from the heat and let cool for 10 minutes or until the mixture is room temperature.
    1½ sticks unsalted butter, 1½ cups brown sugar, 1 tsp salt
  • Then add the mint extract, vanilla extract and one egg. Whisk the mixture together until homogenous.
    1 tsp vanilla extract, 1 tsp mint extract, 1 egg
  • In a larger mixing bowl, whisk together the flour and baking powder. When the wet mixture is cooled, add it to the dry ingredients and use a spatula to gently mix it. Do not over mix and scrape the sides as you go.
    1½ cups all purpose flour, 2 tsp baking powder
  • Add the white chocolate peppermint baking chips to the batter and fold in gently. Some may melt a little bit.
    1¼ cups white chocolate peppermint baking chips
  • Pour the batter into the pan and use your fingers or spatula to squish the batter into all the corners evenly. Then bake the pan for about 15-20 minutes, or until the blondies looks set and golden and are no longer wiggling in the center. A knife should come out almost clean when inserted in the middle. Let the blondies completely cool.
  • In a small bowl, microwave the dark chocolate in 30 second intervals, stirring the chocolate each time until it's glossy and melted. Then add the oil and stir together. This will make it runny. If you want smashed peppermint, place a candy cane in a plastic sandwich bag and use a rolling pin to smash it into small pieces.
    ⅓ cup dark chocolate chips, 1 tbsp vegetable oil
  • When the blondies are completely cooled, remove them from the pan. Slice them evenly into 20 bars. Then place a sheet of parchment paper or wax paper on your counter and place a wire cooling rack on top. arrange the blondies on top of the cooling rack. With a spoon or fork, carefully drizzle the chocolate onto the blondies, using quick back and forth motions. While the chocolate is still wet, sprinkle on crushed candy cane or festive sprinkles.
    1-2 small candy canes, holiday sprinkles
  • Let the blondies sit out for an hour so that the chocolate firms up. Then enjoy!

Notes

NOTE: Using a glass pan is not the same as a metal one.  If you use glass, you will need to lower your oven temperature by about 10 degrees and bake the blondies a few minutes longer than the recipe calls for. Glass bakeware is heavier and slower to heat than metal, but once it's hot, it retains that heat for much longer.