As borrowed from a blog post from http://richonbeer.blogspot.com, these are impossibly delicious.
- 18 tablespoons unsalted butter, softened
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cup packed light-brown sugar
- 2 large egg yolks
- 2/3 cup Merry Monks (or other tripel if you want)
- 2 teaspoons pure vanilla extract
- Pinch of nutmeg
- Pinch of cinnamon
- Butterscotch Chips
- Chocolate Chips
Preheat oven to 350, line 13×9 pan w/ foil, grease with baking spray. The foil helps you cut them easier since you can just lift it out of the pan when they are cool.
1. Combine flour, baking powder and salt in small bowl.
2. In electric mixer w/ paddle attachment, mix butter and sugar until fluffy (low/med speed)
3. Add wet ingredients (egg yolk, beer and vanilla) – mix on medium until just combined
4. Add flour mixture, mix on low until just combined
5. Add spices, mix on low. (Optional step as I didn’t feel like they added much and will probably skip this in the future)
6. Add as many butterscotch chips as you feel like to the batter. I did a little more than half the bag.
7. Spread batter into pan w/ rubber spatula and then sprinkle the chocolate chips on top. Again, I did about half the bag or so but just do what you feel like. There’s nothing wrong with too many chips! I pressed lightly into the dough before I put it into the oven.
8. Bake for 35 minutes, or until toothpick inserted in center comes out clean. I did 35 minutes but they probably could have used a couple more. Realize all ovens are different so it may be shorter or longer and just go by the toothpick method.
And then you have some delicious, very easy blondies made with beer. I’m thinking of trying them again using Weyerbacher’s Blasphemy, their bourbon barrel quad, but we’ll see if I get around to it. I also may reverse the chips, putting the chocolate into the batter and the butterscotch on top. I think it’ll look neater. The order doesn’t really matter.