Print

Irresistible Shamrock Mint Chocolate Chunk Blondies

shamrock mint chocolate chunk blondies - featured image
Print Recipe

These Shamrock Mint Chocolate Chunk Blondies feature a chewy texture with rich chocolate chunks and a refreshing mint swirl, perfect for festive occasions or any time you crave a delicious treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 1 1/4 cups (250g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (260g) semi-sweet and dark chocolate chunks
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons whole milk (or dairy-free alternative)
  • 1/2 teaspoon peppermint extract
  • Several drops green food coloring (natural spirulina powder works too)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk melted butter and brown sugar together until smooth and glossy, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined.
  4. Gently stir in the chocolate chunks, reserving a handful to sprinkle on top later.
  5. In a small bowl, beat softened butter with powdered sugar and milk until smooth. Add peppermint extract and green food coloring, mixing until vibrant minty green.
  6. Pour the blondie batter into the prepared pan and spread evenly. Drop spoonfuls of the mint swirl over the top in random spots. Use an offset spatula or butter knife to swirl the green gently into the batter, creating a marbled effect.
  7. Sprinkle the reserved chocolate chunks evenly over the top. Bake for 25 to 30 minutes, or until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Let the blondies cool in the pan on a wire rack for at least 1 hour before slicing.

Notes

Chill the mint swirl mixture for 10 minutes before adding to the batter if it sinks too much. Avoid overmixing the batter to keep blondies chewy. Use chocolate chunks instead of chips for melty pockets. Pull blondies out when center is slightly underdone to prevent drying out. Butter should be cooled slightly before mixing with eggs to avoid scrambling.

Nutrition

Keywords: blondies, shamrock, mint, chocolate chunks, St. Patrick's Day dessert, easy dessert, green swirl, festive dessert

Find it online: https://tomyumy.com/irresistible-shamrock-mint-chocolate-chunk-blondies-recipe-easy-green-swirl-dessert/