• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lynn's Way of Life
  • CCPA Notice
  • Contact Us
  • Cookie Policy
  • Disclosure Policy
  • Meet Lynn
  • Privacy Policy
  • Recipe Index
  • Recipes
  • Seasonal Recipes for the Whole Family
  • Spring Recipes
  • Subscribe
  • Supplemental Privacy Policy for Nevada Residents
  • Web Stories
menu icon
go to homepage
  • Spring
  • Recipes
  • Meet Lynn
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring
    • Recipes
    • Meet Lynn
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert Recipes » Brown Butter Peppermint Bark Blondies

    Brown Butter Peppermint Bark Blondies

    Published: Dec 21, 2020 · Modified: Dec 3, 2022 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

    Sharing is caring!

    16 shares
    • Facebook6
    • Twitter
    Jump to Recipe

    Full of chocolate chips, white chocolate chips, and peppermint bark, these Brown Butter Peppermint Bark Blondies are a decadent dessert to serve for your holiday meal!

    A close up of one peppermint bark blondie
    The inside of these blondies are ooey gooey!

    Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases. However this is at no cost to you. Read my affiliate links full disclosure policy here.

    These brown butter peppermint bark blondies are a cross between a really fudgy cookie and a cakie brownie. The brown butter gives them a depth of flavor and as a result, makes them super delicious!

    When making these blondies, don't skimp on the peppermint bark. You want high quality peppermint bark. I used Trader Joe's, but this Ghiradelli Peppermint Bark is amazing as well!

    Jump to:
    • What is a Blondie?
    • Ingredients You'll Need
    • What is Peppermint Bark?
    • Equipment You'll Need
    • Let's Make Brown Butter Peppermint Bark Blondies!
    • Preparing the Dough
    • Baking the Dough for your Brown Butter Peppermint Bark Blondies
    • Cutting the Blondies
    • Variations
    • Storage Tips
    • Frequently Asked Questions
    • Other Recipes To Try!
    • 📖 Recipe

    What is a Blondie?

    A blondie is the cousin to a brownie, essentially. Instead of cocoa powder, blondies have sugar and brownie sugar. I like to think of them as a chocolate chip cookie bar.

    These are made with brown butter. Brown butter gives these blondies a nutty texture that you can't get from regular butter.

    Ingredients You'll Need

    An overhead shot of the ingredients for peppermint bark blondies.
    You only need a few simple ingredients for these blondies!
    • Butter. Room temperature is best but if you only have cold butter that will work too.
    • Packed Brown Sugar. You'll want to make sure the brown sugar is packed so it's measured properly.
    • Granulated Sugar
    • Vanilla
    • Large Eggs
    • All Purpose Flour
    • Baking Powder. No baking soda necessary!
    • Salt. To counteract the sweetness just a little.
    • Peppermint Bark cut into small chunks, your favorite variety.
    • White Chocolate Chips
    • Semi Sweet Chocolate Chips or chocolate chunks.

    What is Peppermint Bark?

    Peppermint bark is a classic holiday treat. Its made with chocolate, topped with white chocolate and then sprinkled with crushed candy canes. You can find lots of different brands of peppermint bark in the grocery store during the holidays.

    Equipment You'll Need

    • Stand mixer or hand mixer
    • Measuring cups
    • Measuring spoons
    • Parchment paper
    • 8x8 baking dish

    Let's Make Brown Butter Peppermint Bark Blondies!

    Cut the butter into large chunks.  Put them in a pan and cook them on medium heat until the butter solids brown and the butter smells nutty and stay close, stirring continuously. This should take about 15 minutes.  Pour it into a separate bowl and let it cool for about 15 minutes.

    Don't skip the cooling step. If the brown butter is too warm when you add it to the batter, the blondies will be greasy and you run the risk of cooking the eggs before they are incorporated into the dough.

    Two sticks of butter are in a saucepan.
    Melt the butter in a saucepan.
    The butter is melted in a saucepan.
    Stay close to the pan as the butter can burn easily.

    While the butter cools, mix the flour, baking powder, and salt in a bowl.  Set aside.

    In a stand mixer, add the brown sugar, granulated sugar, and browned butter. Beat on medium speed for 2-3 minutes.  Add the eggs, one at a time. Add the vanilla and continue to mix. Be sure to scrape the bowl to get everything off the edges of the bowl.  With the mixer on low speed, carefully add in the dry ingredients.  Mix until combined and then turnoff the mixer.  Add in the peppermint bark, white chocolate chips, and chocolate chips. Mix those in by hand as to not overmix.

    The sugars and brown butter are added to a large bowl.
    Make sure the butter is cooled before adding it to the bowl.
    Two eggs are in the bowl.
    Mix in the eggs.
    The flour for the peppermint bark blondies are added to the bowl.
    Add the dry ingredients to the bowl.

    Preparing the Dough

    I find the easiest way to ensure that the blondies do not stick to the pan is to lightly butter the pan and then place a piece of parchment paper in the pan. Leave a little bit of an overhang so you can easily lift out the blondies when they are done baking and allow them to cool on a wire rack. This Reynold's wrap parchment paper gets the job done perfectly every time!

    It's also important not to overmix them. I have you mix the peppermint bark, white chocolate chips, and chocolate chunks by hand. The dough can be a little heavy so it might take some elbow grease but you can do it! Burn some calories before you eat some blondies!

    The chocolate chips and peppermint bark are added to the bowl.
    Mix in the chocolate chips and peppermint bark.
    The dough is in a baking dish.
    Make sure to line the baking dish with parchment paper.

    Baking the Dough for your Brown Butter Peppermint Bark Blondies

    When you put the dough in the pan to bake it, I find the easiest way to spread it out is to wet your hands with a little bit of water and quickly spread out the dough with your fingers. The water prevents the dough from sticking to your fingers and you can get the blondies to be nice and even in the pan.

    These guys cook for about 35 minutes, depending on your oven. The easiest way to check if they are done is to insert a toothpick into the center and see if it comes out clean. If you hit a chocolate chip, don't worry about it! Just poke it again in a different spot which is mostly crumb.

    Nine peppermint bark blondies are in a line.
    These are perfect to add to your holiday cookie tin.

    Cutting the Blondies

    These guys are super moist and can easily fall apart. The easiest way I found to cut them is to wait. I know, I know, it's hard to wait because they smell so good and look amazing, but it's important! The chocolate needs to set a bit and the crumb needs to cool. Use a serrated knife and cut the blondies gently on a cutting board.

    Variations

    I added peppermint bark to these, but you could easily leave that out and substitute any other fun ingredients. In the Spring, you could add white chocolate chips and some pastel sprinkles. Maybe some chopped up Reese's peanut butter cups and some semi sweet chocolate chips. The base of this recipe is what's important, the add in's are just icing on the cake, or chocolate in the blondies!

    An overhead shot of three plates of blondies
    Peppermint bark is perfect for a little extra holiday flair!

    Storage Tips

    Keep these blondies stored in an airtight container for up to 4 days.

    You can freeze them in a gallon sized Ziploc bag or a freezer safe container. Freeze them for up to 3 months. To defrost them, place them right on the counter and let them come to room temperature.

    Frequently Asked Questions

    Why are my blondies greasy?

    It's important that the brown butter is cooled before you add it to the sugar. If it's not cooled completely, the blondies will be too greasy.

    Do I have to make them with brown butter?

    No! You can use softened butter and mix it right into the sugars. Skip the step of browning the butter completely!

    Cn you put blondies in the refrigerator?

    Blondies should not go in the refrigerator once they are baked. You can keep the dough in the refrigerator until you are ready to bake them, but once they are cooked they should stay in an airtight container.

    Three blondies are stacked on a plate.
    These blondies are so decadent and delicioues!

    Other Recipes To Try!

    • Sourdough Discard Blondies
    • Brown Butter Blondies
    • Chocolate Brownie Biscotti
    • Cake Mix Brownies
    • Peppermint Bark Brownies

    Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

    📖 Recipe

    A close up of one peppermint bark blondie

    Brown Butter Peppermint Blondies

    These blondies are a cross between a really fudgy cookie and a cakie brownie. The browned butter gives them a depth of flavor and a more sophisticated taste.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 16 Servings
    Author: Lynn Polito

    Equipment

    • Stand Mixer

    Ingredients

    • 1 Cup Butter Unsalted
    • 1 Cup Packed Brown Sugar
    • ½ Cup Granulated Sugar
    • 1 tablespoon Vanilla
    • 2 Large Eggs
    • 2 Cups All Purpose Flour
    • 1 ½ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 Cup Peppermint Bark cut into small chunks
    • ½ Cup White Chocolate Chips
    • ½ Cup Chocolate Chunks or Chips

    Instructions

    • Preheat the oven to 375 degrees and grease an 8x8 brownie pan with butter or cooking spray and line the pan with parchment paper to avoid sticking.
    • Cut the butter into large chunks.  Put them in a pan and cook them on medium heat until the butter solids brown and the butter smells nutty and stay close, stirring continuously. This should take about 15 minutes.  Pour it into a separate bowl and let it cool for about 15 minutes.
    • While the butter cools, mix the flour, baking powder, and salt in a bowl.  Set aside.
    • In a stand mixer, add the brown sugar, granulated sugar, and browned butter. Beat on medium speed for 2-3 minutes.  Add the eggs, one at a time. Add the vanilla and continue to mix. Be sure to scrape the bowl to get everything off the edges of the bowl.  With the mixer on low speed, carefully add in the dry ingredients.  Mix until combined and then turnoff the mixer.  Add in the peppermint bark, white chocolate chips, and chocolate chips. Mix those in by hand as to not overmix.
    • Pour the mixture into the prepared pan and cook for 35-40 minutes, depending on your oven.  A toothpick should be inserted and come out clean.  Let the blondies cool for a few hours before cutting.  Serve immediately, or store in an airtight container for 2-3 days once cooled. 

    Video

    Notes

    • Parchment paper helps lift the blondies out of the pan without the blondies getting stuck.
    • Make sure the butter is cooled before you add it to the sugars.
    Tried this Recipe? Tag me Today!Mention @LynnsWayofLife or tag #lynnswayoflife!

    « Chocolate and Almond Brownie Biscotti
    Blueberry Buttermilk Pancakes »

    Sharing is caring!

    16 shares
    • Facebook6
    • Twitter

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

    Whether it's creating new recipes, or exploring tried and true classics, I am constantly trying to show that homemade doesn't have to be hard

    More about me →

    • Facebook
    • Instagram
    • TikTok
    • Pinterest

    People are Loving!

    • A piece of the stack of pancakes with self-rising flour is on a fork.
      Fluffy Pancakes {With Self-Rising Flour!}
    • The banana bread with self rising flour is cut into slices and is on a cutting board.
      Banana Bread Recipe with Self-Rising Flour
    • An overhead shot of the Instant Pot Shrimp Scamp in a bowl
      Instant Pot Shrimp Scampi Recipe
    • A fork and knife are cutting into the waffle.
      Waffles With Self Rising Flour
    • The sourdough pretzel bites are on a tray with mustard
      Sourdough Pretzel Bites
    • An overhead shot of the muffins in a muffin tin.
      Easy Banana Oatmeal Muffins

    Spring Favs!

    • A lemon cheesecake bar is on a glass plate with lemons in the background
      Easy Lemon Cheesecake Bars Recipe
    • A portion of the french toast blueberry casserole is on a fluted plate.
      Blueberry French Toast Casserole
    • An overhead shot of the blueberry muffins with sour cream.
      Blueberry Lemon Muffins with Sour Cream
    • Cinnamon Hot Cross Buns are best served with tea or coffee
      Cinnamon Hot Cross Buns
    • A piece of the instant pot carrot cake is cut out
      Instant Pot Carrot Cake (with Cream Cheese Frosting)
    • A close up of one of the Instant Pot Creme Brulee pots.
      Instant Pot Crème Brulee

    Footer

    ↑ back to top

    About

    • What is Lynn's Way of Life

    Let's Connect!

    • Instagram
    • Pinterest
    • Facebook

    Contact

    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Lynn's Way of Life