White Chocolate-and-Peppermint Blondies

Burcu Avsar

Line a kraft paper box with striped wax tissue paper. Add blondies, close box, then wrap exterior with decorative paper, red ribbon, and a candy cane accent.

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Yields: 18

Prep Time: 25 mins

Total Time: 3 hrs

Ingredients

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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

Directions

Step 1Preheat 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.
Step 2Whisk 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.
Step 3Bake 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.
Step 4Beat 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.

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