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Candy Cane + White Hot Cocoa Blondies

These blondies could not be easier to make. They take less than ten minutes to put together but look like you spent all afternoon in the kitchen. Baking the crushed candy canes in the oven results in a beautiful red and white swirled design on top. The insides are soft and rich while the top is slightly crunchy and bursting with peppermint flavor. If you don't have any bread flour on hand, you can definitely substitute all-purpose flour- using bread flour only yields a brownie that's slight chewier.


Bowl #1

1 stick [113 grams] butter, melted

3/4 cup [180 grams] light brown sugar

1/4 cup [60 grams] granulated sugar

Bowl #2

1 whole egg

1 egg yolk

1 tablespoon vanilla extract

Bowl #3

1 cup [140 grams] bread flour

1/2 teaspoon baking powder

1 teaspoon salt

On the sidelines:

1 cup [170 grams] white chocolate chips

4 candy canes, crushed



Preheat the oven to 350 degrees. Spray an 8x8 baking pan with nonstick spray and set aside.


In the first bowl, stir together the butter and sugars.


Add the second bowl to the butter and sugar, and stir to combine.


Add the third bowl to the mixture and stir to combine. Fold in the white chocolate chips.


Spread the batter in the prepared baking pan and sprinkle with the crushed candy canes. Bake until the center is set and the top is lightly golden brown- roughly 45 minutes. Let cool.

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