White Chocolate Peppermint Blondies with Frosting

5 from 5 votes

Greetings, holiday bakers! 'Tis the season to indulge in the sweet side of life, and today I have just the recipe to make your festivities even more joyful – White Chocolate Peppermint Blondies with Frosting.

Blondies, cousins of brownies, are the perfect canvas for bringing the holiday vibes to life. In this recipe, I'm infusing them with the rich creaminess of white chocolate and a hint of peppermint. And to top it all off, a luscious cream cheese frosting that adds an extra layer of joy!

Prep Time25

Cook Time30

Total Time55

Servings: 16 triangles

Equipment

1 8x8 inch baking pan
1 sheet parchment paper

Ingredients

Blondies

2 ½ cup all-purpose flour spooned and leveled
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup unsalted butter melted and cooled
1/2 cup granulated sugar
1 cup brown sugar packed
2 Large eggs room temperature
3 drops peppermint extract
2 teaspoons vanilla extract
1 cup white chocolate chunks or chips I used 1/2 cup coarsley chopped chocolate and 1/2 cup chocolate chips

Frosting

1/3 cup white chocolate melted and cooled
1/2 cup unsalted butter slightly colder than room temperature
4 ounces full-fat cream cheese slightly colder than room temperature
2 cups powdered sugar spooned and leveled, then sifted
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract or more, to taste
3/4 teaspoon salt
1/3 cup peppermint candy crushed

Instructions

Blondies

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving parchment overhangs on two opposite sides; set it aside.
Next, whisk together the flour, baking soda, cornstarch, and salt in a separate medium bowl.
2 ½ cup (312.5 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon (1 teaspoon) salt
In a large bowl of an electric mixer or stand mixer, cream butter with the sugars at medium-high speed for 2-3 minutes.
1 cup (227 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1 cup (220 g) brown sugar
Add the eggs, peppermint extract, and vanilla, mixing until just combined.
3 drops peppermint extract, 2 teaspoons vanilla extract, 2 Large eggs
Incorporate the flour mixture into the wet mixture, beating at low speed, mixing until just combined, and being careful not to overmix—your dough will be quite thick.
Gently fold in the white chocolate chunks and chips, ensuring an even distribution throughout the dough.
1 cup (180 g) white chocolate chunks or chips
Transfer the dough to the prepared pan, smoothing it with a rubber spatula to form an even layer.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. Allow the blondies to cool in the pan for 10 minutes before transferring them—lift blondies using the parchment paper overhang—to a wire rack for complete cooling.

Frosting

Melt the white chocolate either on the stove using a double boiler or in the microwave (in 30-second intervals). Let it cool until it's pourable but not hot to the touch—check out these tips for melting chocolate properly.
1/3 cup (44 g) white chocolate
Next, beat together the butter and cream cheese at medium speed for 1 minute, until creamy.
1/2 cup (113.5 g) unsalted butter, 4 ounces (113.4 g) full-fat cream cheese
Slowly add in the sifted powdered sugar, vanilla extract, peppermint extract, and salt, mixing until everything is combined.
2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon (0.1 teaspoon) peppermint extract, 3/4 teaspoon (0.8 teaspoon) salt
Then, add the cooled melted chocolate and mix until everything comes together smoothly. Add more peppermint extract if necessary, to taste.
If the frosting seems too runny, pop it in the fridge for 5 to 10 minutes to let the chocolate set, then give it another beating until it reaches your preferred consistency.
Spread the frosting over your cooled blondies and sprinkle crushed peppermint candies on top. Cut them into squares or 16 equally-sized triangles, and dig in!
1/3 cup (56.7 g) peppermint candy

Notes

Expert Tips

Check Oven Temperature: Confirm that your oven temperature is accurate using an oven thermometer. An incorrect temperature can lead to uneven baking and affect the texture of your blondies.
Room Temperature Ingredients: Let your eggs, butter, and any dairy sit out for a bit before you start. This helps everything mix together better and makes your blondies turn out nice and smooth.
Don't Overbeat: When you're mixing the wet and dry ingredients together, don't over-beat. Too much stirring can make your blondies tough. Mix until everything's just combined for a chewy blondie.
Check Oven Temperature: Keep an eye on your blondies near the end of baking time. If they bake too long, they can end up dry and crumbly. Stick a toothpick in the middle – it should come out with some moist crumbs but not gooey batter for the perfect blondie. They'll finish setting up as they cool.
Let Them Cool Before Frosting: Before frosting your blondies, let them cool all the way in the pan. This helps them set up nicely, and the frosting won't get all melty on warm blondies.