Candy Cane Blondies

Candy Cane Blondies

Photography, Karlynn Johnston. 


Candy Cane Blondies

These delicious blondies combine your favourite holidays flavours in one perfect festive treat.


Makes 2 dozen bars

  • 2 1⁄4 cups flour
  • 1 1⁄2 tsp baking powder
  • 1 tsp salt
  • 3⁄4 cup butter
  • 1 1⁄2 cups firmly packed brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • 3⁄4 cup finely chopped peppermint-flavoured candy canes
  • 1⁄2 cup chopped white chocolate chips


Preheat the oven to 350°F. Butter a 13-×-9-inch baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer with the paddle attachment or in a large bowl using a handheld mixer, beat the butter and brown sugar on medium speed until creamy and light in colour. Add eggs, 1 at a time, beating well after each addition. Mix in the vanilla and mint extract until combined. With the mixer on low speed, gradually add the flour mixture, mixing until fully incorporated. Using a wooden spoon, stir in the candy canes and chocolate chips until evenly distributed.

Pour the batter into the prepared pan and, with buttered hands, pat into an even layer.

Bake until golden brown on top and a tester inserted in the centre comes out nearly clean, 25 to 30 minutes. (You want to slightly underbake these or they will dry out; they are easily overbaked.) Let cool completely in the pan, then slice into 24 bars.

Store in an airtight container in layers, with parchment or waxed paper between each layer, in the fridge for up to 5 days or in the freezer for up to 3 months.





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Candy Cane Blondies