“Butterbeer” Blondies
Updated April 22, 2026
Big News! These Butterbeer Blondies are now award‑winning, thanks to a first‑place ribbon at our 2026 county fair — so yes, they’re officially blue ribbon worthy.
These magical treats are tall, fudgy blondies with warm, creamy vanilla and strong butterscotch notes. The base is studded with butterscotch and peanut butter chips and the bars are finished with a froth of mini marshmallows coated in a salty‑sweet blend of peanut butter and butterscotch.. If you love Butterbeer, these bars will transport you right into the Wizarding World – and even if you don’t, I think you’ll still love this indulgent treat.
First, before I get myself in any trouble – I am not affiliated with the Harry Potter brand, J.K. Rowling, or Universal Studios. The first time I made these blondies, we had recently returned from a trip to Universal Studios where my kids all experienced Butterbeer for the first time. They dubbed these “Butterbeer” blondies, based on both the look and flavor, and the name stuck.
These were inspired by the Peanut Butter Marshmallow Blondies recipe featured on the Dr. Seuss Baking Challenge on Amazon. I really loved the concept, but I was disappointed in the blondie base (reference last week’s post and my challenges with finding a blondie recipe I loved). Once my kids tried these and immediately dubbed them ‘Butterbeer blondies’, I decided to make them again, adjusting the texture of the blondie base and enhancing the flavors that led my family to think “Butterbeer”:
- Blondie base: I swapped the original for my Brown Butter Blondies, which bring a richer butterscotch depth thanks to browned butter and brown sugar.
- Chips: I replaced the chocolate chips with butterscotch and peanut butter chips for a salty‑sweet contrast. If you want a more butterscotch‑forward bar, simply omit the peanut butter chips and increase the butterscotch chips.
- Vanilla: I used clear artificial vanilla extract in both the blondie and the marshmallow topping. Its sweet, creamy notes remind me of cream soda — a key part of that Butterbeer flavor profile.
I submitted two entries in the 2026 county fair, a three-flavor caramel flight (more on that later) and these Blondies. Confident in the recipe, I focused on presentation: each blondie was round-cut and served in an individual mint green baking cup, six blondies were nestled in a small basket lined with pink and white striped paper and wrapped in a clear cellophane bag and tied with a mint green ribbon. I finished the package with a hand drawn chalkboard style label featuring a mug of butterbeer. The whole look was a nod to Honeydukes without being too on-the-nose.
Our fair uses the Danish Judging System, which evaluates each entry against a preset standard rather than against other submissions. That means multiple entries can earn first place if they meet the criteria. While a single‑winner system measures how you compare to others, the Danish system tells you whether your entry meets the highest standard on its own merits. According to the judges, my Butterbeer Blondies did exactly that — hence the first place ribbon.
Bring a little baking magic into your kitchen and give these blondies a try. They’re a crowd‑pleaser every time I make them — at home, at gatherings, and now officially at the county fair — so I’m confident you’ll love them too.
Equipment
Ingredients
Method
- Line a 9”x13” baking pan with parchment paper or non-stick foil. Preheat oven to 350°.
- Place the butter and milk powder in a medium saucepan over medium heat, stir constantly until the milk solids are toasted golden brown and the mixture smells nutty, pour into a large mixing bowl.454 g (2 cups) butter, 32 g (¼ cup) milk powder
- Mix in the brown sugar for about a minute, allowing the heat of the butter to dissolve the sugar. Allow the mixture to cool for about 20-30 minutes to avoid melting the chips later.600 g (2 ⅔ cups) brown sugar
- Beat in the eggs 1 at a time until well combined and shiny. Beat in vanilla and salt.5 large eggs, 30 ml (2 tbsp) vanilla, 10 g (2 tsp) sea salt
- Stir in flour, butterscotch chips and peanut butter chips just until combined. Spread the mixture evenly in the prepared pan.480 g (4 cups) all-purpose flour, 170 g (1 cup) butterscotch chips, 170 g (1 cup) peanut butter chips
- Bake in a preheated oven for ~34 minutes, the edges will be set, there may be some cracks in the top, the center will have a slight wobble. Set aside to cool completely.
- Using the microwave or a double boiler, melt together the peanut butter, butter, and butterscotch chips. Stir in the clear vanilla extract, cool slightly (~5 minutes)256 g (1 cup) creamy peanut butter, 113 g (½ cup) butter, 170 g (1 cup) butterscotch chips, 5 ml (1 tsp) clear vanilla extract
- Stir in the marshmallows until well coated. Spread in an even layer over top of the cooled blondies.284 g (3 ¾ cups) marshmallows
- Place in refrigerator to set for at least 1 hour. Once the blondies are fully set, cut into squares (24 large, 40 small) to serve.
Private Notes
Nutrition
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