Who else is excited that the final Harry Potter movie premiers tonight? I probably wouldn’t even know it was happening if it weren’t for my sister. As I mentioned before, I had managed not to read a single one of the books or see a single one of the movies until she sucked me into a Harry Potter movie marathon a few months ago. After that, I became a fan too, as was probably her master plan all along! Tonight, we’ll be part of the throngs of people waiting outside the movie theatre for the 12am showing of the movie. I was thinking about what to bring since we’ll likely be waiting in line for a while in order to get decent seats, but the only Harry Potter-themed treat I’ve made before was the butterbeer cake I made for my sister’s birthday. I thought about using the same recipe to whip up some cupcakes, but I was worried about getting them to the theatre with their frosting still intact, so I decided to take a different route: blondies. Butterbeer blondies, to be exact. Even though these took a while to bake, they are incredibly buttery and over-the-top sweet, as I imagine the “real” butterbeer would be. If you’ll be standing in line tonight too, bring these along to snack on – they’re sure to make all the muggles jealous!
- 2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 2 sticks unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 3 Tbsp cream soda
- 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 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 flour, baking soda, and baking powder.
In a large bowl, cream together the butter and sugars 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.
Using a rubber spatula, stir in the butterscotch chips.
Spoon the batter into the 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. The edges of mine puffed up while the middle sank down, and that’s okay – 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.