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! There are a few things to keep in mind when making these blondies.
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 (lol) but you can do it! Burn some calories before you eat some blondies!
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.
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.
Be Creative!
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!
Brown Butter Peppermint Blondies
Equipment
- Stand Mixer
Ingredients
- 1 Cup Butter Unsalted
- 1 Cup Packed Brown Sugar
- ½ Cup Granulated Sugar
- 1 Tbsp Vanilla
- 2 Large Eggs
- 2 Cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- 1 Cup Peppermint Bark cut into small chunks
- ½ Cup White Chocolate Chips
- ¼ 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.
Did you like this recipe? Check out our Chocolate Almond Biscotti Recipe!
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