Butterbeer Blondies

Butterbeer, that most magical of potions, is the perfect secret ingredient for chewy gooey blondies.


  • Butterbeer butterscotch:
  • 1/2 cup Earth Balance
  • 1/2 cup dark brown sugar
  • 1/2 cup vanilla cream soda
  • 1 tablespoon vanilla
  • Butterbeer blondies:
  • 1 tablespoon unsweetened applesauce
  • 2 tablespoons flaxseed meal, ground
  • 1 tablespoon hot water
  • 1/2 cup Earth Balance
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons vanilla cream soda
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda


  1. Prepare butterbeer butterscotch:
  2. In a medium saucepan, melt the Earth Balance on low heat. Stir in the dark brown sugar and cream soda. Increase the heat to medium, and allow to cook until the caramel comes to a soft boil phase (235 degrees F), and looks like caramel.
  3. Remove from heat and stir in vanilla. Place caramel in fridge until ready to use.
  4. Prepare the blondies:
  5. Preheat oven to 350 degrees. Spray a 9x9 baking pan with nonstick spray and line with parchment paper.
  6. In a small bowl, combine the applesauce, flaxseed meal and hot water. Set aside.
  7. Boil about 1 cup of water in a medium saucepan. Place a large, heatproof bowl on top (one big enough not to fall into saucepan). Place butter in bowl and allow to melt. Add brown sugar and stir until sugar dissolves, 2 to 3 minutes.
  8. Remove sugar and butter from heat and transfer to a large mixing bowl. Whisk until the oil from the butter disappears into the sugar, resembling a caramel.
  9. Add the applesauce mixture to the melted sugar and butter, and whisk until incorporated. Stir in vanilla extract and cream soda.
  10. In a separate bowl, combine the flour, baking soda and baking powder. Gently fold the dry ingredients into the wet, until just combined. Pour into baking pan. Swirl in about 1/4 cup butterscotch butterbeer, using a butter knife to combine.
  11. Bake for about 25 minutes, or until the center is set. Place on a cooling rack and allow to cool about 30 minutes to an hour before serving.