White Chocolate Peppermint Pretzel Blondies

by Lauren

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Once again, I’m behind on the trend. I’ve said this before, but I don’t really enjoy baking. It takes a lot of patience and if I’m being honest, I lack patience. It’s a virtue I’m working on but have yet to even come close to mastering.

When I found out that you don’t have to wait for butter to come to room temperature when making blondies, I dove right in. You need a stand mixer either, anyone with a bicep (or two) can make these.

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You can add almost anything sweet in your pantry as a filling or topping. So far, I’ve used jam and Trader Joe’s white chocolate peppermint pretzel slims. White chocolate chips and crushed candy cane would work if you aren’t a pretzel person.

I’m not a pretzel person, but when they are covered in chocolate I suddenly become one. Other fun add-ins are peanut butter, plain old chocolate chips, coconut, nuts, really anything you’d put in a cookie, you can put in a blondie.

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I also recently realized why these are even called “blondies”. I described it to someone by saying, “it’s like a brownie, but blonde” and then it clicked. Blondes describing blondies, classic.

Because baking isn’t really my thing, it makes me nervous to go too far outside the box. The measurements are always what seems to be scientific and very precise so if I mess with success, failure feels certain. That’s a terrible outlook, and I promise not to teach it to any future children, but as I said, I’m being honest.

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White Chocolate Peppermint Pretzel Blondies

Adapted from Joy The Baker

Ingredients

1 cup all-purpose  flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4  teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter

1 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract (optional)

1 cup Trader Joes White Chocolate Peppermint Pretzel Slims, roughly chopped

Directions

Line bottom and sides of an 8×8 metal pan with parchment paper.  Spray with non-stick baking spray or rub with butter.

In a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.

Melt butter in the microwave in a large microwavable bowl. Stir in the brown sugar. Mix in the egg and vanilla extract.  Stir in the flour mixture until just incorporated. Stir in half of the pretzel slims. Top batter with the remaining half of the pretzels.

Bake for 25 minutes rotating pan half-way through. Edges will pull away from side of pan and the edges will be golden brown.

Let cool completely in pan on rack. Lift the ends of the parchment paper to remove from pan. Cut into squares.

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From the Little Yellow Kitchen,

Lauren

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