“Butterbeer” Blondies
First, before I get myself into any trouble – I am not in any way 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 had all experienced Butterbeer for the first time. They dubbed these “Butterbeer” blondies, based on both the appearance and flavor, and the name stuck.
These were actually inspired by the Peanut Butter Marshmallow Blondies that were made on the Dr. Seuss Baking Challenge on Amazon. I really loved the idea, and I wanted to love the recipe, but I was terribly disappointed in the blondie layer (reference last week’s post and my challenges with finding a blondie recipe I loved). Once my kids tried these and started referring to them as “Butterbeer” blondies, I decided to try making them again with some adjustments to both “fix” the blondie layer and enhance the flavors that led my family to think “Butterbeer”.
Essentially, I swapped out the blondie base from the original recipe with my Brown Butter Blondies recipe which already has a strong butterscotch flavor profile from the browned butter and brown sugar. Instead of chocolate chips, I loaded these up with butterscotch and peanut butter chips (I like the salty sweet contrast between the peanut butter and butterscotch). I opted for an artificial clear vanilla extract because of the sweet, creamy notes you get from it which remind me strongly of cream soda, another element of the Butterbeer flavor profile. I really had no complaints about the topping, but, just to ensure the cream soda vibe was present throughout the entire treat, I spiked that with some of the artificial clear vanilla extract as well.
I highly recommend that you bring a little baking magic into your life and give these blondies a try. They are a big hit every time I make them, both at home and with everyone we’ve shared them with, so I’m quite sure you’ll love them too.
Butterbeer Blondies
Equipment
- As an Amazon Associate I earn from qualifying purchases.9”x13” baking pan
- saucepan
- large mixing bowl
- electric mixer
- medium bowl (heat and/or microwave safe)
Ingredients
Blondie ingredients:
- 454 g butter unsalted
- 32 g milk powder
- 600 g brown sugar
- 5 large eggs room temperature
- 30 ml vanilla clear, artificial
- 10 g sea salt
- 480 g all-purpose flour
- 170 g butterscotch chips
- 170 g peanut butter chips
Topping ingredients:
- 256 g creamy peanut butter
- 113 g butter
- 170 g butterscotch chips
- 5 ml clear vanilla extract
- 284 g marshmallows
Instructions
For the blondies:
- 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 and cool to room temp.454 g butter, 32 g 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 brown sugar
- Beat in the eggs 1 at a time until well combined and shiny.5 large eggs
- Beat in vanilla and salt.30 ml vanilla, 10 g sea salt
- Stir in flour, butterscotch chips and peanut butter chips just until combined. Spread the mixture evenly in the prepared pan.480 g all-purpose flour, 170 g butterscotch chips, 170 g 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.
For the topping:
- Using the microwave or a double boiler, melt together the peanut butter, butter, and butterscotch chips.256 g creamy peanut butter, 113 g butter, 170 g butterscotch chips
- Stir in the clear vanilla extract, cool slightly (~5 minutes)5 ml clear vanilla extract
- Stir in the marshmallows until well coated.284 g marshmallows
- Spread in an even layer over top of the cooled blondies.
- 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.
Nutrition
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