Ingredients
Wet Ingredients
- 1 cup butter, melted and cooled
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free flour for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup candy cane bits
- 1 cup white chocolate chips
Instructions
- Prepare the Wet Mixture: In a large bowl, combine the melted and cooled butter with the sugar and brown sugar. Mix thoroughly until well combined. Add the eggs and optional vanilla extract and mix until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring carefully until fully incorporated and a thick batter forms.
- Add Candy Cane Bits and White Chocolate Chips: Gently fold in the candy cane bits and white chocolate chips, ensuring they are evenly distributed throughout the batter.
- Prepare Baking Pan: Grease a 13×8 inch baking pan or line it with parchment paper or foil to prevent sticking.
- Bake: Spread the batter evenly in the prepared pan. Bake in a preheated oven at 350°F (180°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into 24 bars. Serve and enjoy your festive treat!
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Ensure the butter is cooled after melting to prevent cooking the eggs when mixed.
- Adjust the candy cane bits amount for less or more peppermint flavor.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
