- Nonstick cooking spray
- 1 stick unsalted butter
- 1 bunch of fresh mint (roughly 1/3 cup)
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste or extract
- ½ teaspoon pure mint extract
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 8 oz bittersweet chocolate chips (or chopped chocolate)
- Green/shamrock sprinkles, as desired, for decorating
- Preheat the oven to 350°F and spray an 8 x 8 baking dish with nonstick cooking spray.
- Line the pan with a piece of parchment paper so that the parchment hangs over the sides (this will serve as “handles” to lift the blondies out of the pan later). Spray the parchment with nonstick cooking spray. Set aside.
- Meanwhile, place the butter in a medium saucepan over medium-low heat. Once the butter is melted, add in the fresh mint and allow it to cook for an additional minute. Remove the pan from the heat and allow the mint to infuse the butter for at least 30 minutes.
- Discard the mint from the butter and add the butter to the bowl of a stand mixer.
- Add the brown sugar and beat until the butter and sugar are fluffy and well combined. Add in the egg, vanilla, and mint extract and beat to combine.
- Meanwhile, in another bowl, whisk together the flour, salt, and baking soda. Gradually add the mixture to the wet ingredients.
- Finally, fold in the chocolate.
- Pour the batter into the prepared pan and even out the top. If using sprinkles, top the blondies with them now.
- Bake for 20-25 minutes or until the edges are golden and set and the middle is no longer jiggly.
- Remove from the oven and allow to cool completely in the pan before cutting into squares.
- Garnish, if desired, with fresh mint leaves. Store the blondies at room temperature in an airtight container for a few days.