Bubbling Butterbeer Blondie Bites and Bars recipe
|Prep time||15 minutes|
|Cook time||27 minutes|
|Total time||42 minutes|
|Allergy list||Egg, Wheat|
|Misc||Pre-preparable, Serve Cold|
|Description||Gooey butterscotch blondies are topped with a fluffy made-from-scratch butterscotch marshmallow meringue|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 ½ cups light brown sugar (firmly packed)
- ½ cup sweet cream butter (unsalted)
- ½ cup coconut oil (measured solid)
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs
- 2 teaspoons butterscotch schnapps (or extract, separated)
- 1 ½ cups butterscotch chips
- 1 cup water
- 3 large egg whites (room temperature)
- ¾ cup sugar
Preheat the oven to 190°C / 375°F / Gas Mark 5.
Spray mini muffin tins and/or a 23cm x 31cm (9" x 13") baking dish with all-natural cooking spray.
Add sugar to the bowl of a large stand mixer, and melt the butter and coconut oil in a sauce pan over medium heat until fragrant and slightly bubbling.
Using the whisk attachment, slowly whisk the butter into the sugar and stir until the mixture reaches room temperature, about 8-10 minutes. NOTE: The coconut oil causes the liquid and the sugar to stay slightly separated. Don't worry about it!
Meanwhile, in a separate bowl, whisk together the flour, baking soda, and salt.
Once the sugar mixture is cool enough, beat in the eggs and 1 teaspoon butterscotch schnapps then add in the flour mixture, just a little bit at a time, until the batter is smooth and well mixed.
Gently fold in the butterscotch chips.
For mini-muffin tin: Spoon about 2 tsp batter into each individual cup and bake for 15-18 minutes or until slightly golden brown. You'll want to pull these out when they are still just a bit gooey b/c they will continue to cook as they cool.
For bars: Spread the batter into the baking dish and bake for 22-25 mins or until slightly golden brown. You'll want to pull these out when they are still just a bit gooey b/c they will continue to cook as they cool.
Let cool completely in the pan/dish and wash and dry the bowl of the stand mixer if you only have one.
Switch your oven to a high broil.
As the blondies cool, pour water into a small sauce pot and cover it with a glass bowl (bottom closest to the water), creating a double boiler.
Turn the heat up to medium-low.
Add the egg whites and sugar to the bowl and whisk constantly over the heat until the sugar dissolves and the mixture gets white and silky, about 6-8 minutes.
Continue to whisk until the topping is warm to the touch.
Immediately transfer the egg white mixture to the bowl of your stand mixer and beat, on high, until it gets fluffy and doubles in size, about 2-3 minutes.
Gently stir in 1 teaspoon of butterscotch schnapps and continue to beat for another minute.
After the blondies are cooled completely, either pipe or spread the marshmallow-meringue mixture over the tops of the bites and/or bars.
Place under the broiler for 1-2 minutes or until the marshmallow-meringue is toasted and golden brown.
Remove each bite from the pan and/or cut the bars into squares and serve.
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