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!
How to Make White Chocolate Blondies
Tips for White Chocolate Blondies
- Bake in a 9x9 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 teaspoon 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. 🙂
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Peppermint White Chocolate Blondies
Peppermint White Chocolate Blondies are an easy blondies recipe made with sunflower butter and white chocolate. Then topped with Peppermint Frosting!
Ingredients
Method
White Chocolate Blondies
- Preheat oven to 350 F (180 C) and line a 9x9 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.
Peppermint Frosting
- 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 tablespoon 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.
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