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 Cookbook: From 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.
Incredibly buttery and over-the-top sweet, as I imagine the “real” butterbeer would be.
- 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
- 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.
- In a large bowl, cream together the buttery spread and brown sugar and granulated sugar until smooth.
- 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.
- Slowly stir in the butterscotch chips.
- Spoon the batter into the prepared baking dish and spread evenly.
- 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.)
- Transfer the pan to a wire rack to cool completely before cutting into bars.