Get ready to transform your kitchen into a festive paradise with these irresistible Peppermint Blondies that are about to become your new holiday obsession! Imagine biting into a perfectly soft, buttery blondie studded with crunchy peppermint candies and topped with luxurious buttercream frosting – it's like a Christmas party in your mouth! Whether you're looking to impress your guests or treat yourself to a decadent dessert, these blondies are guaranteed to make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 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 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies
- 1 cup buttercream frosting
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 smooth and well combined. Allow the mixture to cool slightly to prevent scrambling the eggs.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is fully incorporated and becomes slightly lighter in color.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough blondies.
- Gently fold in 3/4 cup of the crushed peppermint candies, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining crushed peppermint candies over the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the blondies out of the pan.
- Once completely cooled, spread the buttercream frosting evenly over the top of the blondies.
- Cut into 16 equal squares, ensuring each piece has a festive sprinkle of peppermint.
- For best flavor and texture, store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Make sure your eggs are at room temperature to ensure smooth, even mixing.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your blondies tender and soft.
- Parchment Paper is Your Friend: The overhanging parchment paper makes removing and cutting the blondies a breeze.
- Crush Peppermint Candies Strategically: Use a rolling pin or food processor to get a mix of fine and chunky pieces for texture variety.
- Cool Completely Before Frosting: Patience is key! Ensure the blondies are totally cool to prevent the buttercream from melting.
- Storage Hack: For maximum freshness, store in an airtight container and enjoy within 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
