Imagine sinking your teeth into a decadent, buttery blondie that perfectly captures the magic of the holiday season! These White Chocolate Peppermint Blondies are not just a dessert – they're a festive experience that will transport you to a winter wonderland of flavor. With a rich, golden base studded with creamy white chocolate chips and topped with crunchy peppermint candy, these blondies are about to become your new favorite holiday treat that will have everyone begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until well combined and smooth. The mixture should look glossy and slightly lighter in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and peppermint extract, ensuring all wet ingredients are fully incorporated.
- Gradually fold in the all-purpose flour, mixing gently until just combined. Be careful not to overmix, as this can make the blondies tough.
- Gently fold in the white chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth top.
- Sprinkle the crushed peppermint candies evenly over the surface of the batter.
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This will take approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 16 even squares.
- For best flavor and texture, store the blondies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better incorporation and a smoother batter.
- Don't Overmix: Mix the flour just until combined to keep your blondies tender and soft. Overmixing can lead to tough, dense bars.
- Check for Doneness: Look for lightly golden edges and a few moist crumbs on your toothpick. Remember, they'll continue cooking slightly as they cool.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting the blondies a breeze – no more stuck desserts!
- Crush Peppermint Candies Carefully: Use a rolling pin or food processor to create uniform, fine pieces for even distribution.
- Storage Secret: Store in an airtight container to maintain moisture and freshness for up to 5 days.
- Serving Suggestion: These blondies are perfect served slightly warm with a scoop of vanilla ice cream for an extra indulgent treat!
Nutrition Facts
Calories: 276kcal
Carbohydrates: 48g
Protein: 2g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 62mg
