Wednesday, November 5, 2014

Butterbeer Blondies

These rich and chewy Butterbeer Blondies are flavored with sweet butterscotch chips, rum & butter extracts and brown sugar. They have the most perfect crispness on the edges, with a soft and chewy inside that literally melts in your mouth. 

Butterbeer Blondies

If you know me, you know I'm a huge fan of anything and everything Harry Potter. I have been wanting to throw a Potter themed party for a long time, and this last weekend I finally did! Our Harry Potter Halloween Party was a huge hit. It was a blast dressing up, but I may have had more fun creating the decorations and treats. My friends will understand. Love you guys!

Butterbeer Blondies up close

These Butterbeer Blondies were my absolute favorite treat of the night, and I don't even like butterscotch. Obviously I had to try one of my creations, but I couldn't stop at one. I'm still snacking on these blissful Butterbeer flavored brown sugar bites. A blondie has the texture of a brownie, chewy, gooey, crispy edges, but uses no cocoa and a brown sugar base. The consistency of this recipe is divine. Like perfect. I will forever use it. I found the original recipe on the Food Network site, but had to throw in rum and butter extracts to achieve the Butterbeer flavor.

Here are a few pictures from the party. Be warned, they were taken on a phone in very dim lighting. Unfortunately, I was running around like a madwoman and didn't get a chance to take any photos. Thank fully my family and friends snapped a few for me.

Harry Potter Party Food Table

We had many other treats to enjoy at the party, including:
  • Chocolate Frogs - These were so perfect, and will be their own post
  • Dragon Testacles - Just meatballs. Don't panic.  :) 
  • Mrs. Weasley's Mincemeat Pies - Fried ravioli. 
  • Slugs - Lil' Smokies
  • Pumpkin Pasties - Harry's favorite. I adapted a pumpkin handpie recipe. They were heavenly. I will be sharing the recipe in a separate post. 
  • Butterbeer - Just mix cream soda and butterscotch schnapps to your tasting (we used a whole bottle!), then top with whipped cream and give it a stir to make it frothy. 
  • Golden Snitches - Simply cut out "wings" from parchment paper and tape to Ferrero Rocher candies. 
  • Mix-It-Yourself Potions: I cut out and hot glued Harry Potter potion labels onto corked bottles.
I will work on sharing more photos with you soon. I'm still collecting from everyone who attended. The floating candles over the food table stole the show. They were a lot of work to make, but they truly made the party feel Potter-ish.

As for these blondies, you don't need to throw a party as an excuse to make them. If you love sweet butterscotch, these are right up your alley.

Cut Butterbeer Blondies

Butterbeer Blondies

Prep time: 7 minutes
Cook time: 20-25 minutes
Yield: 24 servings
3/4 cup unsalted butter
1 1/2 cups light brown sugar
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, beaten
1/4 teaspoon vanilla extract
1/2 teaspoon rum extract
1/4 teaspoon butter flavoring/extract
1/2 cup butterscotch chips

Step 1: Preheat oven to 350° F. Line a 9x13 inch pan with parchment paper, leaving extra paper over two sides for lifting. Lightly spray the parchment paper with non-stick spray. *Note: I used a glass baking dish. A dark, non-stick pan may vary the baking time slightly. Follow instructions to check for doneness.

Step 2: Melt the butter in a small saucepan, over medium heat. Put the brown sugar in a large bowl, add the melted butter, and stir to combine. Set aside to cool.  

Step 3: Meanwhile, in a medium bowl, whisk together the flour, baking powder and salt. Return to the bowl with the butter and sugar mixture. Once it has cooled to room temperature, beat in the eggs, vanilla extract, rum extract and butter flavoring. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. Fold in the chips until evenly dispersed into batter.

Step 4: Transfer the batter into the prepared pan. It will be thick, use a rubber spatula to evenly spread it into the pan. Bake 20-25 minutes. Watch for blondies to become lightly browned. They are done when you insert a toothpick into the center of the pan, and the toothpick comes out with only a few crumbs.

Step 5: Cool the pan on a wire rack for 5-10 minutes. Lift the bar from the pan by grabbing the parchment paper. Return to wire rack to cool completely. Cut into 2x2 inch square (approximate) to make 24 bars.

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