Candy Cane Blondies

Karlynn Johnston's candy cane blondies stacked, and topped with a single red, white and green mini-candy cane.
Karlynn Johnston
Prep Time
10 min
Cook Time
30 min
2 dozen bars

It’s a well-known fact that I will add mint to just about any baked good, dessert, or cocktail I feel will benefit from it, and blondies are no exception. These ooey-gooey, buttery blondies are an excellent basic recipe on their own, but with the addition of mint extract and chopped candy canes, they become the perfect Christmas treat to leave out for Santa!

Excerpted from A Very Prairie Christmas Bakebook by Karlynn Johnston. Copyright © 2023 Karlynn Johnston. Photographs by Karlynn Johnston. Additional photography by Luminarie Creative. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. 

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cups flour
tsp baking powder
tsp salt
cup butter
cups firmly packed brown sugar
tsp vanilla extract
tsp mint extract
cup finely chopped peppermint-flavoured candy canes
cup chopped white chocolate chips



You can easily play with this basic blondie recipe to create new variations. Just omit the mint extract and add another teaspoon of vanilla.

Step 1

Preheat the oven to 350°F. Butter a 13×9-inch baking pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a stand mixer with the paddle attachment or in a large bowl using a handheld mixer, beat the butter and brown sugar on medium speed until creamy and light in colour. Add the eggs, one at a time, beating well after each. Mix in the vanilla and mint extract until combined. With the mixer on low speed, gradually add the flour mixture, mixing until fully incorporated. Using a wooden spoon, stir in the candy canes and chocolate chips until evenly distributed.

Step 4

Pour the batter into the prepared pan and, with buttered hands, pat into an even layer.

Step 5

Bake for 25-30 minutes or until golden brown on top and a tester inserted in the centre comes out nearly clean. (You want to slightly underbake these or they will dry out; they are easily over-baked.) Let cool completely in the pan, then slice into 24 bars.

Step 6

Store in an airtight container in layers, with parchment or waxed paper between each layer, in the fridge for up to 5 days or in the freezer for up to 3 months. 

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