Butter Beer Blondies
Servings: 16 Squares
Roseanne Carrara, The Lunchbox Season
packed dark brown sugar
egg whisked slightly
OPTIONAL: 2 tsp rum or cognac
all purpose flour
toffee bits or crushed Heath/Scor bars**The above butterscotch chips and toffee bits may be substituted with 1 c chocolate chips if you're in a jam
Optional: Whipped Cream & a dash of yellow food colouring for topping
Preheat the oven to 350.
Spray an 8×8 in baking pan with baking spray or grease with a butter wrapper. You might also line it with a gently buttered square of parchment.
In a saucepan, melt butter and sugar over medium heat.
When the mixture is smooth, set aside and cool for a few minutes. [Transfer to a different bowl if you are in a hurry.]
Add egg, optional alcohol, and vanilla and stir until just combined.
Stir flour, chips, and toffee into the batter.
Spread batter into the pan.
Bake for 22-26 minutes, or until a butter knife or wooden skewer in the centre comes out fairly clean, barring the melted chips. Note: The Blondies will still be gooey!
After 15 minutes of cooling, slice the blondies in the pan. Again, the Blondies will still be gooey, but they’ll firm up over time.
Continue to cool for at least another 20 minutes.
Serve slightly warm and gooey or cooled completely and firm.
OPTIONAL: For a “foamy look,” add a dollop of fresh whipped cream mixed with slight a tint of yellow colouring if so desired.
Recipe may be doubled and baked in a 9x16 pan