These Homemade Butter Rum Blondies are so soft, buttery and flavorful. Dessert bars that are full of brown sugar, rum extract and toffee bits.
HOMEMADE BUTTER RUM BLONDIES
The only difference between a blondie and a brownie is that brownies have cocoa powder added. I love experimenting with blondies because you can add so many different flavors and, in a blondie, you can really taste those different add-ins. If you love the taste of butter rum LifeSavers then you’ll love these blondies!
TIPS FOR MAKING BLONDIES
- If you don’t like rum extract, just leave it out.
- You can find the toffee baking bits where the chocolate chips are in your grocery store.
- The flaked sea salt topping is optional in this but I really love the contrast of flavor it adds against the sweet blondies.
- After making these, I realized that lining the baking dish with parchment paper would’ve made for easier removal and slicing. So if you have parchment paper, I definitely recommend using it instead of just baking spray.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
all-purpose flour
baking powder
salt
unsalted butter
light brown sugar
sugar
large eggs
vanilla extract
rum extract
toffee bits
flaked sea salt (optional)
HOW TO MAKE BUTTER RUM BLONDIES:
Preheat oven to 350F degrees and spray a 9″x13″ baking dish with non stick cooking spray (Bakers Joy), set aside. Or, line baking dish with parchment paper for easiest removal. In a medium bowl whisk together flour, baking powder and salt, set aside.
In another bowl beat together melted butter, and both sugars. Beat this mixture until fully combined. 
Add in eggs, vanilla extract and rum extract. Beat this mixture until incorporated.
Add the dry ingredients to the wet ingredients, fold this mixture together until just combined.
Fold in the toffee bits until blended.
Spread batter into prepared pan and top with extra toffee bits and flaked sea salt (if desired) and bake for 25-30 minutes until set and golden.
Cool completely before slicing and serving.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
MAPLE GLAZED APPLE BLONDIES
CAKE MIX BLONDIES WITH MAPLE BUTTER SAUCE
COPYCAT APPLEBEE’S BLONDIES
BROWN BUTTER RUM CAKE
THE BEST TURTLE BROWNIES
KNOCK YA NAKED BROWNIES
THE BEST ZUCCHINI BROWNIES
SUZY-Q BROWNIES
HOMEMADE BUTTER RUM BLONDIES
Equipment
- 9″ x 13″ baking dish
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1 cup toffee bits, plus more for sprinkling on top
- flaked sea salt (optional) for sprinkling on top
Instructions
- Preheat oven to 350F degrees and spray a 9″x13″ baking dish with non stick cooking spray (Bakers Joy), set aside. Or, line baking dish with parchment paper for easiest removal.
- In a medium bowl whisk together flour, baking powder and salt, set aside.
- In another bowl beat together melted butter, and both sugars.
- Beat this mixture until fully combined.
- Add in eggs, vanilla extract and rum extract.
- Beat this mixture until incorporated.
- Add the dry ingredients to the wet ingredients, fold this mixture together until just combined.
- Fold in the toffee bits until blended.
- Spread batter into prepared pan and top with extra toffee bits and salt if desired and bake for 25-30 minutes until set and golden.
- Notes: Cool completely before slicing and serving.
Notes
- If you don’t like rum extract, just leave them out.
- You can find the toffee baking bits where the chocolate chips are in your grocery store.
- The flaked sea salt topping is optional in this but I really love the contrast of flavor it adds against the sweet blondies.
- After making these, I realized that lining the baking dish with parchment paper would’ve made for easier removal and slicing. So if you have parchment paper, I definitely recommend using it instead of just baking spray.
Nutrition
The post HOMEMADE BUTTER RUM BLONDIES RECIPE appeared first on The Country Cook.