White Chocolate and Peppermint Blondies

white peppermint blondies FB

The holidays are the perfect time of year to try out some new desserts. This blondie recipe has a unique spin that makes them the ultimate dessert. Check it out!

This recipe is courtesy of Country Living.


  •      3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for the pan
  •     3/4 c. granulated sugar
  •     2/3 c. packed light brown sugar
  •     3 large eggs, at room temperature
  •     2 tsp. pure vanilla extract
  •     1/4 tsp. pure peppermint extract
  •     2 2/3 c. all-purpose flour, spooned and leveled
  •     3/4 tsp. baking powder
  •     1/4 tsp. Kosher salt
  •     1 1/2 c. coarsely chopped white chocolate
  •     16 oz. cream cheese
  •     1 c. confectioners’ sugar
  •     3/4 c. peppermints, crushed


Heat oven to 325°F. Butter a 13-by-9-inch baking pan and line with parchment paper, leaving a 2-inch overhang on the long sides.

Whisk together butter, granulated sugar, brown sugar, eggs, 1 teaspoon vanilla, and peppermint extract in a bowl until combined. Whisk together flour, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture just until combined. Stir in chocolate. Spread batter in prepared pan.

Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

Beat cream cheese and confectioners’ sugar on medium speed with an electric mixer until light and fluffy,1 to 2 minutes. Beat in remaining 1 teaspoon vanilla. Spread frosting on blondies; sprinkle with peppermints. Freeze until frosting is set, 30 minutes. Lift blondies from pan using parchment overhangs. Cut into 18 squares.

Geauga News
Author: Geauga News