Peppermint Bark Blondies
These Peppermint Bark Blondies are rich, buttery, and festive, the perfect holiday treat!
Servings: 9 blondies
Calories: 701kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (168 g) white chocolate chips
Toppings
- ½ cup (91 g) milk chocolate chips
- ½ cup (91 g) white chocolate chips
- ¼ cup (50 g) peppermint candies, crushed
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper and set aside.
- In a large bowl, stir together the melted butter and brown sugar until the mixture is smooth and fully combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extract.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
- Add the dry ingredients to the butter mixture and stir until no dry streaks remain.
- Fold in the white chocolate chips.
- Transfer the batter to the prepared baking pan and spread it into an even layer.
- Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the blondies cool for about 10 minutes while you prepare the toppings.
- Melt the milk chocolate chips in a microwave-safe bowl, heating in 20 to 30 second intervals and stirring between each until smooth. Repeat with the white chocolate chips in a separate bowl.
- Drizzle both chocolates over the warm blondies and sprinkle the crushed peppermint candies on immediately so they stick.
- Let the blondies cool completely before slicing and serving.
Nutrition
Serving: 1blondie | Calories: 701kcal