2¼ cups all-purpose flour

1½ tsp baking powder 1 tsp salt

¾ cup unsalted butter

1½ cups firmly packed brown sugar

3 large eggs

1 tsp vanilla extract 1 tsp mint extract

¾ cup finely chopped peppermint-flavored candy canes

½ 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 color. add the eggs, one at a time, beating well after each. 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 for to 25 to 30 minutes or until golden brown on top and a tester inserted in the center comes out nearly clean. (You want to slightly underbake these or they will dry out; they are easily over- baked.) 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.

Author's tip: You can easily play with this basic blondie recipe to create new variations. For example, omit the mint extract and add another teaspoon of vanilla, then replace the candy canes with Christmas-colored sprinkles, white or semisweet chocolate chips, or chopped candied fruit.