Christmas Tree Blondies
Servings: 8 blondies
1/2 cup unsalted butter
1 cup, tightly packed, light brown sugar
2 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1 cup + 2 Tbsp. all-purpose flour
1/3 cup peppermint baking chips (or chocolate chips of your choice)
2 cups unsalted butter (softened at room temp.)
4 1/4 cups powdered sugar
2-5 Tbsp. milk
3 tsp. vanilla extract
Pinch of salt
green food dye
Preheat the oven to 350 degrees F.
Line and grease a 9" x 9" baking pan. Set aside.
In a large bowl, cream together the butter and sugar until light and creamy.
Add in the egg and mix until smooth.
Add the dry ingredients into the wet and mix until just combined.
Fold in the baking chips of your choice.
Pour the mixture into the prepared baking pan and spread out smoothly.
Bake for 15-20 minutes or until golden brown.
Allow the blondies to cool in the pan for about 20 minutes.
Remove the blondies from the pan once they've cooled and place them on a cutting board or work surface.
Use a large knife to slice the square in half evenly. From there, slice one half at a time in diagonal lines to create 4 triangles on each side. Use the video above to help guide you.
Let the sliced blondies chill in the fridge while we prepare the buttercream.
To make the buttercream cream the butter and sugar together while slowly adding in the cream.
Add the cream 1 Tbsp. at a time until smooth. Add in the vanilla and salt.
Mix until the buttercream is smooth and fluffy then add in the green food dye.
Place the buttercream in a piping bag fit with a star tip.
Pipe the trees starting at the top zig zagging your way down.
Top with sprinkles, candies, peppermint or whatever topping you wish!