White Chocolate-and-Peppermint Blondies

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White Chocolate-and-Peppermint Blondies

INGREDIENTS

• 1 c. confectioners' sugar
• 3/4 c. peppermints, crushed
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• 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for the pan
• 3/4 c. granulated sugar
• 1/4 tsp. pure peppermint extract
• 2/3 c. packed light brown sugar
• 3 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 1/4 tsp. Kosher salt
• 1 1/2 c. coarsely chopped white chocolate
• 16 oz. cream cheese
• 2 2/3 c. all-purpose flour, spooned and leveled
• 3/4 tsp. baking powder

 DIRECTIONS

1. Frist, Preheat oven to 325°F. Butter a 13-by-9-inch baking pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
2. Then Whisk together butter, granulated sugar, brown sugar, eggs, 1 teaspoon vanilla, and peppermint extract in a bowl until combined. 
3. Next, Whisk together flour, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture just until combined. Stir in chocolate. Spread batter in prepared pan.
4. Then Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.
5. Next, Beat cream cheese and confectioners' sugar on medium speed with an electric mixer until light and fluffy,1 to 2 minutes. Beat in remaining 1 teaspoon vanilla. 
6. Then Spread frosting on blondies; sprinkle with peppermints. 
7. Then Freeze until frosting is set, 30 minutes. Lift blondies from pan using parchment overhangs. Cut into 18 squares.

Recipes adapted from : twohealthykitchens.com