Pops of Peppermint

Peppermint Blondies

Makes about 20

1½ cups unsalted butter
2 cups firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
3 cups all-purpose flour
1 cup white chocolate chips
Peppermint Frosting (recipe follows)
Garnish: crushed soft peppermint candies

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.

2. In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns golden brown and has a nutty aroma, 5 to 10 minutes. Pour into a small bowl, and let cool for 5 minutes.

3. In a large bowl, whisk together sugars, baking powder, and salt. Gradually add browned butter, whisking just until combined. Add eggs, one at a time, whisking well after each addition. Stir in extracts. Fold in flour just until combined. Fold in white chocolate chips. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in pan. Using excess parchment as handles, remove