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Butter Beer Blondies

Servings: 16 Squares
Author: Roseanne Carrara, The Lunchbox Season


  • 1 c packed dark brown sugar
  • 1/2 c butter
  • 1 egg whisked slightly
  • OPTIONAL: 2 tsp rum or cognac
  • 1 tsp vanilla
  • 1 c all purpose flour
  • 1/2 c butterscotch chips*
  • 1/2 c 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