Rich, decadent blondie batter is combined with dark chocolate chunks and crushed candy canes and baked up in a cast-iron skillet until the edges are crispy but the center is still gooey and delicious. Drizzled with a sweet peppermint glaze, this skillet blondie is filled with the flavors of the holidays!
Chocolate and peppermint is an iconic holiday flavor combination and it is executed beautifully in this festive skillet blondie. This dessert is decadent and super easy to make. You can even let the kiddos get in on the baking action for this one!
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Ingredients You need to Make This Recipe
For The Blondie
- Unsalted butter. We will use two sticks of melted unsalted butter for this blondie.
- Dark brown sugar. This is what we will sweeten the blondie with. You can also use light brown sugar if you prefer.
- Vanilla extract. I recommend good-quality vanilla extract such as this one to get the best flavor in this dessert.
- Two large eggs. Be sure and use large eggs for this recipe. Using medium eggs instead could mess with the texture of the blondie if there isn't enough liquid in the batter.
- All-purpose flour. I recommend using good-quality flour with a high protein content such as Bob's Red Mill All-Purpose Flour for the best flavor and texture. Be sure and measure the flour correctly by spooning it into the measuring cup and leveling off with a knife.
- Baking powder. This is the leavening agent we will use for the blondie to ensure it rises.
- Salt. A small amount of salt in baked desserts enhances all of the other flavors.
- 1 cup of crushed peppermint. About 12 candy canes will give you the perfect amount of crushed peppermint for this recipe.
- Dark chocolate chunks. The rich dark chocolate is delicious combined with the sweet blondie and peppermint! We will use one cup for this recipe.
For The Peppermint Glaze
- 1 cup powdered sugar
- ¼ tablespoon peppermint extract
- 2-3 tablespoons heavy cream
How To Make This Skillet Blondie
- Preheat your oven to 375 degrees Fahrenheit. Spray a 10-inch cast-iron skillet with baking spray and set aside.
- In a large mixing bowl, whisk together melted butter, brown sugar, vanilla, and eggs until combined.
- In a separate medium mixing bowl, whisk together flour, baking powder, and salt. Add flour mixture to the bowl with the butter mixture and combine mix with a rubber spatula until just combined and no more dry flour is visible.
- Fold in crushed peppermint and dark chocolate chunks until mixed into the batter. Pour blondie batter into the prepared cast-iron skillet and smooth out into an even layer.
- Press a few more chocolate chunks into the top of the batter if desired. This is just for looks.
- Bake blondie in the preheated oven for 25-30 minutes until the edges are set and the center is still gooey. The center will look slightly underbaked. Cool in the skillet for 10-15 minutes.
- While the blondie is cooling, add powdered sugar, peppermint extract, and two tablespoons of heavy cream to a medium mixing bowl. Whisk together until combined. Add more heavy cream as needed until glaze is smooth and able to be drizzled with a spoon.
- Drizzle glaze over warm blondie and top with more crushed candy canes if desired. Enjoy!
Variations of This Recipe
You can use an array of different mix-ins in the skillet blondie recipe. Feel free to try any of the following:
- Chopped pecans or walnuts
- Macadamia nuts
- Milk chocolate chips
- White chocolate chips
- Butterscotch chips
- Dried cranberries
Do I Have To Use a Cast Iron Skillet?
Using a cast-iron skillet for this recipe gives the blondie delicious, crispy edges. However, you can also use an 8-inch square baking dish or even an 8 or 9-inch pie dish. The result will still be gooey and delicious!
Make-Ahead and Storage Instructions
You can prepare this blondie a day or two ahead of time and heat it the day you plan to serve. I recommend underbaking it by about 7 minutes then wrapping the cooled blondie in plastic wrap and storing it in the refrigerator.
When ready to serve, bake the blondie in the oven for about 10 minutes until warm and gooey. Keep an eye on it to make sure the edges do not brown too much.
Leftover blondie can be wrapped in plastic wrap and stored in the refrigerator for up to 5 days.
Recommended Tools for This Recipe
Check Out These Other Holiday Desserts Before You Go!
Chocolate Butter Pecan Snowball Cookies
Cinnamon Spiced Apple Crumb Cake
Chewy Chai Spiced Molasses Cookies
Browned Butter Praline Poke Cake
📖 Recipe
Chocolate Chunk Peppermint Skillet Blondie
Equipment
Ingredients
For the Blondie
- 1 cup unsalted butter two skicks, melted
- 2 cups packed dark brown sugar
- 2 ½ teaspoons vanilla extract
- 2 large eggs room temperature
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed peppermint about 12 candy canes
- 1 cup dark chocolate chunks
For the Peppermint Glaze
- 1 cup powdered sugar
- ¼ teaspoon peppermint extract
- 2-3 tablespoons heavy cream
- Crushed candy canes for topping, optional
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 10-inch cast-iron skillet with baking spray and set aside.
- In a large mixing bowl, whisk together melted butter, brown sugar, vanilla, and eggs until combined.
- In a separate medium mixing bowl, whisk together flour, baking powder, and salt. Add flour mixture to the bowl with the butter mixture and combine mix with a rubber spatula until just combined and no more dry flour is visible.
- Fold in crushed peppermint and dark chocolate chunks until mixed into the batter. Pour blondie batter into the prepared cast-iron skillet and smooth out into an even layer.
- Bake blondie in the preheated oven for 25-30 minutes until the edges are set and the center is still gooey. The center will look slightly underbaked. Cool in the skillet for 10-15 minutes.
- While the blondie is cooling, add powdered sugar, peppermint extract, and two tablespoons of heavy cream to a medium mixing bowl. Whisk together until combined. Add more heavy cream as needed until glaze is smooth and able to be drizzled easily with a spoon.
- Drizzle glaze over warm blondie and top with more crushed candy canes if desired. Enjoy!
Notes
- You can also use light brown sugar if you prefer.
- Leftover blondie can be wrapped in plastic wrap and stored in the refrigerator for up to 5 days.
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