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Candy Cane White Chocolate Chip Blondies Recipe

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4.1 from 72 reviews

Delight in the festive spirit with these Candy Cane White Chocolate Chip Blondies, combining rich buttery sweetness with the crisp, refreshing taste of crushed candy canes and creamy white chocolate chips. Perfect for holiday gatherings or a cozy winter treat.

  • Total Time: 40-45 minutes
  • Yield: 16 blondie squares

Ingredients

Wet Ingredients

  • 1 cup butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract (optional)

Dry Ingredients

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups all-purpose flour (or gluten-free flour for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 1 cup candy cane bits
  • 1 cup white chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter with both sugars. Stir until smooth and creamy. Add the eggs and vanilla extract, mixing well until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
  5. Add Candy Cane Bits and White Chocolate Chips: Fold in the candy cane bits and white chocolate chips evenly throughout the batter to infuse the festive flavors.
  6. Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly with a spatula for uniform thickness.
  7. Bake the Blondies: Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to retain softness.
  8. Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. Store leftover blondies in an airtight container at room temperature for up to 4 days.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Crush candy canes finely to prevent large chunks that might overpower the texture.
  • Ensure butter is cooled before mixing to prevent cooking the eggs prematurely.
  • White chocolate chips can be substituted with white chocolate chunks for more texture.
  • Store in an airtight container to maintain freshness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/candy-cane-white-chocolate-chip-blondies-recipe/