Butterbeer Blondies

This recipe is my unexplainable ode to Harry Potter.  Because I am a product of the 90s, I was placed into prime HP times, when the books became popular and the movies made it a full-blown sensation.  Since the last movie came out in 2011, my uncontrollable urge for all-things magical subsided, until my family vacationed to Florida and went to Universal.  Where they have Harry Potter World.  I lost my cool.
I may or may not have opted to wait in line at the Butterbeer truck instead of ride on a roller coaster with my family.  But hey, if not in HP World, where else??

butterbeer blondies4

This was a recipe I thought I could outsmart by using a smaller pan instead of the 9×9″ recommendation… I suggest you listen to the recipe, unless you want Hagrid-sized blondies.  (They took forever to bake… almost as irritating as Moaning Myrtle.)

butterbeer blondies1

Sometimes you can have your butterbeer and eat it too!

butterbeerCheers!

Butterbeer Blondies
(adapted from The Whimsical Cupcake)

Yields: one 9×9″ pan (9-16 blondies depending on the size you cut them)

Ingredients:

  • 2 cups flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3 Tbsp cream soda
  • 1/2 tsp vanilla extract
  • 1 cup butterscotch chips

Directions:
Preheat the oven to 325 degrees.

Line a 9×9″ baking dish with foil or parchment paper leaving extra over the sides as a sling. Spray lightly with cooking spray, set aside.

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

In the bowl of a stand mixer (or a large bowl with a hand mixer) cream together the butter and sugars until smooth, about 3 minutes scraping down the sides if necessary. Add in the egg and beat for one minute. Beat in the cream soda and vanilla until thoroughly mixed in. On low speed, mix in the dry ingredients just until the flour disappears. Using a rubber spatula, stir in the butterscotch chips.

Spoon the batter into the dish and spread evenly.

Bake for 30-35 minutes or until a knife inserted in the center comes out mostly clean and the top is golden brown. If your edges brown too quickly, loosely tent the pan with foil for the remainder of the baking time.

Transfer the pan to a wire rack to cool completely before cutting into bars.

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