1 1/2 sticks unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
2/3 cup packed light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups coarsely chopped white chocolate
16 oz cream cheese
1 cup powdered sugar
3/4 cup peppermints, crushed
DirectionsPreheat oven to 325°F.
Butter a 13 X 9-inch baking pan and line with parchment paper, allowing overhang for ease of removal.
In a stand mixer with paddle attachment, mix together butter, sugars, eggs, vanilla, and peppermint extract until combined. In a separate bowl, whisk together flour, baking powder, and salt . Slowly, while mixer is on low, add in dry ingredients, careful not to overmix. With a silicone spatula, fold in white chocolate chunks and spread batter into pan.
Bake until golden brown and a toothpick inserted in the center comes out clean, 25–35 minutes. Cool completely in pan on a wire rack.
Beat cream cheese, vanilla, and sugar on medium speed in a stand mixer until light and fluffy, 1–2 minutes. Spread frosting on blondies and sprinkle with peppermints. Freeze until frosting is set, no more than 30 minutes. Lift blondies from pan using parchment overhangs. Cut into 18 pieces.