Christmas baking season starts the weekend after Thanksgiving right?! I’m getting in the mood with these white chocolate blondies topped with peppermint frosting. The blondies are cut into triangles and then frosted to resemble little Christmas trees!
I was standing in the grocery store looking at boxes of peppermints while buying ingredients for green bean casserole when the recipe came to me. I had recently seen an article in ‘Baked From Scratch’ magazine with Christmas Tree shaped blondies and I knew I wanted to make something similar. Plus, I’ve been dying to mix SunButter’s Natural Sunflower Butter with white chocolate!
So, here I was blocking the holiday candy aisle while dreaming of rich creamy sunflower blondies and chunks of peppermint. Did I mention it was the day before Thanksgiving and a full riot of bumper buggies had broken out?! Yep, thats me the girl blankly staring at ingredients on the shelf pondering baking recipes while everyone else is in full force shopping mode.
Anyways..I want to tell you about these rich little holiday treats. SunButter is the perfect flavor additive to blondies. Its creamy texture and delicious taste pairs so nicely with nutmeg and vanilla. Plus I can serve these to all my nut allergen friends and families without worry.
Since there’s sunflower butter, nutmeg, vanilla, white chocolate, and peppermint all in one bite I made a point not to over do the spices or add extra richness with brown sugar. These little morsels are already plenty decadent. I suggest making them for a holiday party, with kids, or to leave for Santa. These blondies are easy to mix, quick to bake, and fun to decorate.
If you love brownies, but can’t eat dark chocolate..(my Mom) or enjoy peanut butter treats, but can’t eat peanuts, this recipe is for you!!
Tips for White Chocolate Blondies
- Use Creamy Natural SunButter
- Bake in a 9×9 inch square pan.
- Let blondies cool completely before cutting. Measure and cut triangles by cutting out a piece of paper in the size triangle you want. Then lay the piece of paper on top of the blondies and use it as a cutting guide. Alternating the end of the paper for each section. *see pics
- You will have a little sliver of blondie left from the corners after cutting triangles. Just sneak a few taste tests as you decorate 🙂
- Make sure to use room temperature butter when making your frosting.
- If the frosting tastes too sweet, simply add a ½ tsp of kosher salt to the mix and blend again.
- Unfrosted blondies can be wrapped in plastic wrap and stored in an air tight container in the fridge.
- Frosted blondies can be stored in an air tight container at either room temp or in the fridge for 2-3 days.
- Styled on plate with placing two triangles side by side and a cinnamon stick in the middle to look like a tree trunk. 🙂
Peppermint White Chocolate Blondies
White Chocolate Blondies
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Kosher Salt
- ½ tsp Ground Nutmeg
- 12 Tbsp Unsalted Butter melted
- ½ Cup SunButter Natural Sunflower Butter
- 5 ounces White Chocolate melted, high quality baking chips
- 1 ½ Cups Granulated Sugar
- 1 Tbsp Vanilla Extract
- 2 Large Eggs
- 16 Tbsp Unsalted Butter softened to room temperature
- 4 Cups (440 grams) Powdered Sugar
- 3 Tbsp Heavy Cream
- ½ tsp Peppermint Extract
- 1 tsp Vanilla Extract
- 4 Large Candy Canes smashed into tiny pieces
White Chocolate Blondies
- Preheat oven to 350 F (180 C) and line a 9×9 inch square baking pan with parchment paper. Allow parchment paper to droop over the sides.
- In a large bowl hand whisk together sifted flour, salt, baking powder and nutmeg. Set aside.
- Combine melted butter, sugar and sunflower butter in a medium bowl Stirring with whisk until smooth.
- Melt white chocolate in a double broiler or in 30 second microwave intervals stirring in between until mostly melted.
- Add melted white chocolate to the sunflower butter sugar bowl. Fold in with a spatula.
- Add vanilla and eggs to sugar white chocolate mixture. Stir with whisk until combined.
- Spoon wet mixture into flour mixture half at a time. Use a spatula to fold and figure eight until all ingredients combined.
- Transfer blondie batter to prepared pan and level with rubber spatula.
- Bake on middle rack for 25-30 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
- Place tray on cooling rack and allow blondies to completely cool.
- Once cooled, grab sides of parchment paper and lift the large square blondie from pan.
- Place blondies on cutting surface. Cut in half to create two rectangles.
- Measure and cut each rectangle into triangles of desired size. See pics for inspo.
- Pipe frosting onto triangles from the top going side to side until you reach the bottom, resembling a tree.
- Place softened butter in the bowl of a stand mixer fitted with paddle attachment. Beat on medium until smooth and creamy.
- Add two cups powdered sugar and the cream. Mix until smooth, scrape bottom and sides of bowl as needed.
- Add vanilla, peppermint and remaining two cups of powdered sugar. Mix again.
- Add in peppermint pieces (should be small like sugar crystals ,a few bigger pieces are ok). Mix until incorporated.
- Frosting should be firm but still soft enough to pipe. If you want it thinner, add a Tbsp of cream and mix again. If you want it thicker, add a ½ cup of powdered sugar and mix again.
- Transfer frosting to a large piping bag fitted with Wilton 4B piping tip. Pipe frosting onto blondie triangles.
*This Recipe is Sponsored by Sunbutter. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
Recipe inspired by Bake From Scratch Nov/Dec 2019 Issue Spiced Cranberry White Chocolate Blondies.