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!
Servings: 12 Blondies
Ingredients
White Chocolate Blondies
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Nutmeg
- 12 Tbsp Unsalted Butter melted
- 1/2 Cup SunButter Natural Sunflower Butter
- 5 ounces White Chocolate melted, high quality baking chips
- 1 1/2 Cups Granulated Sugar
- 1 Tbsp Vanilla Extract
- 2 Large Eggs
Peppermint Frosting
- 16 Tbsp Unsalted Butter softened to room temperature
- 4 Cups (440 grams) Powdered Sugar
- 3 Tbsp Heavy Cream
- 1/2 tsp Peppermint Extract
- 1 tsp Vanilla Extract
- 4 Large Candy Canes smashed into tiny pieces
Instructions
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 Tbsp of cream and mix again. If you want it thicker, add a 1/2 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.