I love brownies (probably because they are made from chocolate), but I have never tried making them with white chocolate before, also known as “blondies”. Tyler, my little chef-in-the-making, helped me make these and they were a hit with all of us.
The recipe makes a lot of brownies, more than my regular homemade brownie recipe, so I gave some to my in-laws and our neighbors and we still have quite a few leftover for ourselves. But they won’t last long, these are delicious!
I also decided to experiment a little with the recipe and my essential oils. The original recipe calls for peppermint extract for the frosting, but I didn’t have any and wasn’t planning to buy some just for this, so I used a couple drops of peppermint oil and it did the trick! I’ve heard of using oils in food but hadn’t tried it before.
Start by preheating your oven to 350 then getting your pan ready. I used a 9×13 baking pan and lined it with parchment paper, then butter the paper. I don’t know if it was necessary to grease the parchment paper, but they came out easily so it worked. I’m not always a fan of parchment paper, I can’t ever seem to get it to work well, but it does the job.
In a stand mixer or with a handheld mixer, combine softened butter with sugar. Stir it on medium until it becomes creamy which takes about 3 minutes.
Add the eggs, vanilla, and salt into the mixture and stir on medium again until it is all combined.
Next mix in the flour and beat it on low speed just until it is combined. Scrape the sides at least once to make sure it all gets mixed in.
Carefully stir in the white chocolate chips until they are mixed into the blondie batter.
If you purchased pre-crushed peppermint, then go ahead and add half of it now. If you, like me, couldn’t find the crushed peppermint, then you need to crush some up. Tyler and I had fun using a meat cleaver and a ziplock bag to crush the peppermint sticks.
Once the batter is ready, pour it into your prepared pan and use a spatula to spread it out evenly before baking. Bake for about 20-25 minutes or until a toothpick comes out clean. Let them completely cool before removing them from the pan.
When the blondies are cool, prepare the frosting by stirring the powdered sugar, butter, vanilla, and peppermint oil (or extract). It will be a little crumbly looking at this point. Make sure to scrape the sides of the bowl before moving on.
Beat in 2 tablespoons of heavy cream, stirring on medium until combined and creamy. Check the consistency and see if it is creamy enough to spread on the blondies. If not, then add one more tablespoon of heavy cream to the mixture.
Remove the blondies from the pan using the parchment paper and spread the frosting, making sure to cover all of it.
Cover the frosting with the remaining crushed peppermint candies.
You can cut the blondies however you’d like, but the original recipe says to cut them into 3-inch squares, then to cut those on a diagonal so you have triangles. No matter how you cut them, just make sure they aren’t too big because these are very sweet.
- 1 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/4 cups flour
- 1/2 cup white chocolate chips
- 1/2 cup peppermint crushed
- 2 cups powdered sugar
- 1/4 cup butter softened
- 1 tsp vanilla extract
- 4 drops peppermint essential oil or 1/4 tsp peppermint extract
- 2-3 tbsp heavy whipping cream
- 1/2 cup peppermint crushed
Preheat the oven to 350
Line a 9x13 baking dish with parchment paper and grease with extra butter
In a large mixing bowl, combine butter and sugar, stirring on medium for about 3 minutes or until creamy
Add eggs, vanilla, and salt and mix until combined
Stir in flour, a little at a time, and mix on low until just combined, scraping the sides of the bowl as needed
Stir in the white chocolate chips and crushed peppermint
Spread the batter in pan and use a spatula to smooth it out
Bake for about 20-25 minutes, or until a toothpick comes out clean
Let blondies cool completely before removing from the pan
Meanwhile, in a medium bowl, combine the powdered sugar, butter, vanilla, and peppermint to make the frosting, beating on medium speed
Add in 2 tablespoons of heavy cream and check consistency
If frosting is not spreadable, add one more tablespoon of cream
Pull blondies out of the pan and spread the frosting on top
Sprinkle crushed peppermint on top
Cut into squares about 3 inches, then cut those diagonally to form triangles
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