Description

These Peppermint Bark Blondies combine the rich, buttery sweetness of classic blondies with festive peppermint and layers of white and milk chocolate. Perfect for holiday treats or anytime you crave a chocolate-mint dessert, these blondies are topped with melted chocolates and crushed peppermint candies for a delightful bark-style finish.

Ingredients

Scale

Blondie Base

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

Mix-ins & Toppings

1 cup (168 g) white chocolate chips
½ cup (91 g) milk chocolate chips
½ cup (91 g) white chocolate chips (for melting and drizzling)
¼ cup (50 g) peppermint candies, crushed

Instructions

Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
Combine butter and sugar. In a large bowl, stir together the melted butter and packed light brown sugar until the mixture is smooth and well combined.
Add eggs and extracts. Add the eggs one at a time into the butter and sugar mixture, stirring well after each addition. Then stir in the vanilla and peppermint extracts until evenly incorporated.
Mix dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt to ensure even distribution of leavening and seasoning.
Combine wet and dry mixtures. Gradually add the dry ingredients to the wet mixture, stirring until no dry streaks remain and the batter is smooth.
Fold in white chocolate chips. Gently fold 1 cup of white chocolate chips into the batter, ensuring they are evenly distributed.
Transfer batter and bake. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Cool and prepare toppings. Let the blondies cool in the pan for about 10 minutes while you prepare the chocolate drizzles.
Melt chocolates. In microwave-safe bowls, melt the milk chocolate chips and white chocolate chips separately by heating in 20 to 30-second intervals, stirring between each, until smooth and fully melted.
Drizzle chocolates and add peppermint candies. Drizzle both melted chocolates over the warm blondies, then immediately sprinkle the crushed peppermint candies on top so they stick.
Final cooling and slicing. Allow the blondies to cool completely in the pan before lifting them out with the parchment paper overhang. Slice into 9 servings and enjoy.

Notes

You can substitute peppermint extract with vanilla extract if peppermint flavor is not desired, though it changes the flavor profile.
For an extra festive touch, add more crushed peppermint candies on top before serving.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To maintain the peppermint bark texture, avoid mixing the crushed peppermint into the batter; use it only as a topping.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peppermint Blondies, Peppermint Bark Blondies, Holiday Dessert, Chocolate Peppermint Blondies, Festive Blondies