Ingredients
for 6 servings
- nonstick cooking spray, for greasing
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar (100 g)
- 1 teaspoon McCormick® vanilla extract
- 1 teaspoon McCormick® Peppermint Extract
- 2 large eggs
- 1 ¾ cups all-purpose flour (215 g)
- 1 teaspoon kosher salt
- 1 cup white chocolate chips (175 g)
Topping
- ½ cup milk chocolate chips (85 g)
- ½ cup white chocolate chips (85 g)
- ¼ cup peppermint candy (45 g)
Nutrition Info
- Calories 849
- Fat 40g
- Carbs 63g
- Fiber 33g
- Sugar 42g
- Protein 7g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square baking pan with nonstick spray.
- In a medium bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the McCormick® Vanilla Extract, McCormick® Peppermint Extract, and eggs, and continue to mix until combined.
- Add the flour and salt, and mix on low speed just until no white streaks remain, being careful not to overmix. Use a rubber spatula to fold in the white chocolate chips.
- Scoop the batter into the prepared baking pan, using the rubber spatula to spread in an even layer all the way to the corners.
- Bake the blondies for 25–30 minutes, or until the top is light golden. Remove from the oven and let cool for 5 minutes.
- While blondies bake, make the topping: Add the milk chocolate and white chocolate chips to two separate small, microwave-safe bowls. Microwave each bowl in 20-second intervals, stirring between, until the chocolate is melted.
- Use a spoon to drizzle the milk and white chocolate over the blondies, or add each type of melted chocolate to a zip-top bag, snip an opening in the corner, and squeeze over the blondies in your desired pattern.
- Roughly chop the peppermint candies, or place in a zip-top bag and crush with a heavy cup or rolling pin. Sprinkle over the blondies.
- Slice the blondies into 16 squares. Store in an airtight container at room temperature for up to 4 days.
- Enjoy!
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