Chocolate Chunk Peppermint Skillet Blondie

Ingredients

• 1 cup unsalted butter (two skicks, melted)
• 2 cups packed dark brown sugar
• 2 1/2 teaspoons vanilla extract
• 2 large eggs (room temperature)
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed peppermint (about 12 candy canes)
• 1 cup dark chocolate chunks
• 1 cup powdered sugar
• 1/4 teaspoon peppermint extract
• 2-3 tablespoons heavy cream
• Crushed candy canes (for topping, optional)

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit. Spray a 10-inch cast-iron skillet with baking spray and set aside.

2. 2

   In a large mixing bowl, whisk together melted butter, brown sugar, vanilla, and eggs until combined.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Drizzle glaze over warm blondie and top with more crushed candy canes if desired. Enjoy!