Butterbeer Blondies

Occasionally I will stumble upon a recipe that makes me smile. This is one of those recipes. If you love Harry Potter and want to have butterbeer, but can’t make it to The Wizarding World of Harry Potter in Orlando then this is the recipe for you. Butterbeer Blondies! Thanks to pinterest (follow me (ekcroffie) ), I have found a recipe that I can turn gluten free and dairy free very easily and I cannot wait to make a batch. (Which reminds me, there IS a Harry Potter cookbook – The Unofficial Harry Potter CookbookFrom Cauldron Cakes to Knickerbocker Glory–More Than 150 Magical Recipes for Muggles and Wizards )

So grab your wand and let’s bake up some magic.

Butterbeer Blondies

Incredibly buttery and over-the-top sweet, as I imagine the “real” butterbeer would be. 

From The Three Broomsticks to your kitchen


  • 2 cups gluten free flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 cup Earth Balance Buttery Spread, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3 Tbsp cream soda (I would recommend A & W Cream Soda because from what I have read it is gluten free)
  • 1/2 tsp vanilla extract
  • 2 1/2 cups butterscotch chips
  1. Preheat the oven to 325 degrees and spray an 8×11″ baking dish with vegetable oil cooking spray (you can use a 9×13″ pan; just reduce the baking time by about 10 minutes or so). In a medium bowl, whisk together the gluten free flour, baking soda, and baking powder.
  2. In a large bowl, cream together the buttery spread and brown sugar and granulated sugar until smooth.
  3. Add in the egg and beat for one minute. Beat in the cream soda and vanilla, and then gradually beat in the dry ingredients just until combined.
  4. Slowly stir in the butterscotch chips.
  5. Spoon the batter into the prepared baking dish and spread evenly.
  6. Bake 40-50 minutes or until a knife inserted in the center comes out mostly clean (the inside will still be very gooey), and the top is golden brown. (you can just trim off the edges if they end up getting a little too brown.)
  7. Transfer the pan to a wire rack to cool completely before cutting into bars.

La la la YUM! 25 Days of Yum – Delectable Deep Dark Chocolate Cookies

No flour, no butter and still all delicious, these deep dark chocolate cookies will quickly become one of your favorites. You may be saying to yourself, “but I already HAVE a chocolate cookie recipe!” But come on now, can you ever really have to much chocolate? I thought not!

Since there is no butter or flour in this particular recipe, these treat will be chewy and a little more dense then a normal cookie but just as sweet and sure to tame that chocolate craving that you might be having. (now or in the near future)

Dark Chocolate Cookies


  • Nonstick vegetable oil spray
  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided – gluten free/dairy free of course
  • 3 large egg whites, room temperature
  • 2 1/2 cups powdered sugar, divided
  • 1/2 cup unsweetened cocoa powder – dairy free
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  1. Preheat oven to 400°F. Spray 2 large baking sheets with nonstick vegetable oil spray and set aside.
  2. Melt 1 cup of the chocolate chips in a glass bowl (microwave safe!) in the microwave for about 2 minutes, stirring twice. Cool slightly.
  3. Beat whites in a large bowl until they form soft peaks. (using an electric mixer is probably the best method to do this). Gradually beat in 1 cup of the powdered sugar. Continue beating until the mixture resembles a soft marshmallow cream.
  4. Whisk 1 cup of powdered sugar, cocoa powder, cornstarch, and salt in a medium bowl until throughly blended.
  5. Gradually beat the dry ingredients into the egg white and powdered sugar mixture. Stir in the lukewarm chocolate and 1/2 cup of chocolate chips. (the dough will become very stiff)
  6. Place 1/2 cup powdered sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball; roll ball in the powdered sugar, coating thickly. Place of the prepared baking sheet. Repeat with the rest of the dough, placing the balls about 2 inches apart.
  7. Bake for about 8-10 minutes; until cookies are puffed up and cracked at the top.
  8. Cool baking sheets on wire rack for about 10 mintues. Transfer cookies to wire rack to completely cool.