It's no secret that I looooove peppermint. It's pretty much my favorite sweet flavor, next to chocolate (after that comes caramel...just in case you were wondering, which I'm sure you were.). York peppermint patties, white chocolate peppermint anything, candy canes, Grasshopper Pie, and peppermint salt water taffy...mmmm, yes...come to Mama.
So great is my love for peppermint, that as child I'm pretty sure I wanted to marry Mr. Mint from Candyland and live with him in the Peppermint Forest.
When Hershey's introduced their Candy Cane Kisses, "At Last" by Etta James played and I went weak in the knees at my first bite.
You get the picture. I love me some Mint!
So when I saw these lovely creatures flirting up at me from holiday baking section at my grocery store, I knew that I had to take them home and make something yummy out of them.
I started brainstorming and suddenly remembered that when I was a mini baker in the making my mom and I would occasionally whip up a batch of Zebra Bars. Zebra Bars are basically blondies and a brownies layered on top of each other.
Light bulbs started flashing! Why not take that combo and, if you'll pardon the old Emeril Lagasse expression, kick it up a notch?!
Just like that, Blam! Peppermint Blondie Brownies were born.
Just looking those baby blondies in the making!
A vaquero on a vanilla bottle?! Oh Mexican Vanilla, you're too awesome! Also you know that you're a foodie when a friend bring you back a bottle of vanilla as a souvenir from their recent trip to Mexico.
After much deliberation I decided to add the regular Andes bits to the blondie batter. My reasoning was I thought it would be a better contrast. I was afraid that since they're mostly chocolate, they would melt into the brownie batter and you wouldn't be able to see them.
First layer done...boom.
Now we have baby brownies in the making!
Mmmm...homemade brownie batter...do you know how much self control it takes not to attack this bowl of amazing-ness with a spoon?!
Adding the peppermint bits...Must. Control. Inner. Cookie. Monster.
Houston, we have the second layer on.
Baked! Look at that prettiness.
Just look at that cross section!
These little guys turned out to be all I hoped and dreamed. Soft, slightly gooey, chocolaty and oh so minty. They made me a very happy Manda, indeed.
Peppermint Blondie Brownies
Makes (2) 13x9 pans. Perfect for taking one pan to a cookie exchange, and keeping the other one all to yourself...not that I did that.
Blondie Layer
1c. butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
2 eggs
2 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag of Andes baking bits
Preheat oven to 350 degrees. Grease (2) 13x9 baking pans. Cream together butter, sugars, and vanilla until fluffy. Beat in eggs. Mix in flour, baking soda, and salt. Stir in Andes bits until well combined. Divide dough in half and spread each half into the prepared pans.
Brownie Layer (adapted from Nestle's Chewy Cocoa Brownies recipe)
1 2/3 c. granulated sugar
3/4 c. butter, melted
2 Tbsp. water
2 eggs
2 tsp. vanilla
3/4 c. cocoa powder
1 1/3 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 bag Andes Peppermint Crunch baking chips
With a whisk, combine butter, sugar and water. Stir in eggs and vanilla. Sift cocoa powder, flour, baking powder, and salt over butter mixture. Mix together until all ingredients are well combined.
Using a spatula fold in peppermint chips. Divide batter evenly between the two pans. Spread brownie batter over blondie dough.
Bake each pan for 30 minutes or until toothpick inserted in the center comes out clean. Cool completely before cutting into squares.
Each pan should make about 24 bars.
