Brown Butter Peppermint Blondies

A close up of one peppermint bark blondie

5 from 1 vote

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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 224kcal

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.

Nutrition