Peppermint Crisp Blondies
These delicious blondies have an addictive chunky cookie-like texture that has a crispy exterior, gooey interior and pieces op peppermint chocolate laced in between it all.
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Servings: 9 squares
Equipment
- 1 whisk
- 1 bowl
- 1 pan
- 1 oven
Ingredients
- 1 cup/215 grams butter melted
- 1 ½ cups/330 grams light brown sugar
- 2 large eggs
- 2 tsp vanilla essence
- 1 tsp peppermint essence optional, see notes
- 2 cups /290 grams cake flour lightly packed
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp cocoa powder
- ½ cup/150 grams caramel treat or canned dulce de leche regular or peppermint crisp flavoured, see notes
- 2 Peppermint Crisp Chocolate Bars 49g each, broken into chunks
Instructions
- Preheat the oven to 175℃/350℉.
- In a large bowl, add the melted butter and sugar together and mix using an electric whisk, regular whisk or wooden spatula, mix for about 2 minutes or until the sugar has dissolved a bit.
- Add in the eggs and mix until well combined.
- Add the vanilla essence and peppermint essence, if using. Mix until combined. Note: you don't want to overpower the blondies with peppermint crisp flavour by using both the peppermint crisp essence AND the peppermint flavoured caramel treat/dulce de leche. I only used the peppermint caramel treat.
- Add the flour, corn starch, baking powder, and salt and mix until combined. Do not overmix but ensure there aren't any flour pockets left.
- Scoop 1 cup worth of batter into a separate bowl and add the cocoa powder. Mix until well combined. Now it's time to assemble this guy.
- In a 21cmx 21cm baking tin, add a layer of the blondie batter to the base of the tray. Gentle spread as much as possible, about 1cm thickness. Add tbsp sized dollops of the blondie batter on top, followed by the chocolate batter, followed by half of the caramel treat/dulce de leche and half of the peppermint crisp chocolate bar. Repeat once more, making sure you lightly smooth out the top prior to finishing it off with the remaining peppermint crisp bar. Note: pop the caramel treat/dulce de leche in a bowl and in the microwave for 30 seconds, it'll be easier to work with.
- Bake for 1 hour. The edges should be dark brown in colour and pulling away from the baking tin. Allow to cool in the baking tin for a minimum of 1 hour before digging in. Cut into 9 equal squares and enjoy as is or with a scoop of vanilla ice cream. Lekker vreet, tastebud!
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Notes
Peppermint Essence: feel free to add additional peppermint flavour by using the essence, just make sure you aren't doubling it up with peppermint flavoured caramel treat/dulce de leche. Otherwise, you'll sit with an intensely flavoured blondie batter, to the point where it's off putting.
Nestle Caramel Treat/Dulce de leche: you can use regular flavoured Nestle Caramel Treat/Dulce de leche or peppermint flavoured, I used peppermint flavoured but I did not use the peppermint essence as well. So flip between the two depending on if you used the peppermint essence.
Baking tray & baking paper: I start layering the cookie dough directly into a nonstick baking tray but if you feel more comfortable adding a layer of baking paper, then do so. During the baking process, the bottom of the cookie should crisp up beautiful and, once cooled, ensure an easy release without using baking paper but again, some like to play it safe. Placing the first layer of cookie dough might be difficult when using baking paper as it starts to move around, but working slowly and deliberately, it will work. Feel free to clip the edges of the baking paper to the tin to help it move around less. Remember to remove the clips prior to baking.