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!
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.
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
.
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.
Butterbeer Blondies
Prep time: 7
minutes
Cook time: 20-25
minutes
Yield: 24
servings
Ingredients:
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
Instructions:
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.
© Two Food Lovers. All
images & content are copyright protected. Please do not use our images
without prior permission. If you want to republish this recipe, please re-write
the recipe in your own words, or link back to this post for the recipe.
No comments:
Post a Comment