If I could live in any fictional world inside a book, it would be Harry Potter’s.
I could make a 3 course meal in seconds with a simple wave of my wand, I could apparate to see my family abroad without those pricey flights. During a power outage I could simply cry “lumos” and ta-da… instant light. And with a wave of my wand, I could suspend my hubby in mid-air by his leg when he’s been a bad boy 😉
And best of all, I could have treats like pumpkin pasties, chocolate frogs that come to life if you don’t eat ’em quickly enough, cauldron cakes, and these butterbeer blondies every single day, if I so choose. And let’s face it… I choose yes.
There is no definite recipe for butterbeer but butterbeer as I imagine it is a perfect blend between cream soda, butterscotch topped off with whipped cream. These blondies incorporate my idea of the drink into fudgy, gooey delicious bars.
Share these with all your wizard-wanna be friends or hide them under your invisibility cloak and keep them all for yourself. I won’t tell 😉
adapted from here
Yields one 9×9″ pan (9-16 blondies depending on the size you cut them)
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
3 Tbsp cream soda
1/2 tsp vanilla extract
1 cup butterscotch chips
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. If you can wait that long. It is totally acceptable to eat these warm with some cinnamon ice cream, Harry would be proud 🙂