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Root Beer Blondies

 

We’re quickly learning that Root Beer kind of goes with everything. 🤷🏻‍♀️ You be the judge! Try these blondes and tell us we’re wrong.😉



PREP: 10 MIN COOK: 35-40 MIN  //   YIELD: 15 SERVINGS
INGREDIENTS
| 2 1/2 c @bobsredmill Gluten Free Flour
2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
| 1 cup (two sticks) unsalted butter, melted
| 1 1/4 c brown sugar, tightly packed (set aside 1/2 c)
| 1/4 c @portlandsyrups Root Beer Syrup
| 1/2 white sugar
| 2 eggs + 1 egg yolk
| 2 tsp vanilla extract
Root Beer Glaze
| 1/2 c powdered sugar
| 2 tbsp @portlandsyrups Root Beer Syrup
| 1 tbsp milk

DIRECTIONS

Heat oven to 350F and line a 13x9 pan with parchment paper. Take the reserved 1/2 c of brown sugar and mix it well with the root beer syrup. To your root beer sugar, add the remaining 3/4 c of brown sugar, white sugar, and your melted butter, whisking it all together. Add in your eggs and vanilla, stir to combine then set aside. In another bowl, mix together your flour, cornstarch, baking powder, and salt. Thoroughly mix the dry ingredients into the wet ingredients, in three stages. Add a third of the dry to the wet, mix, and repeat until everything is in one bowl. Pour batter into the pan and smooth out the top. Bake for 35-40 minutes or until a toothpick comes out mostly clean. While your blondies cool, whisk together your glaze ingredients. Once the blondies are no longer warm, slice and generously drizzle with the root beer glaze.
**Recipe is adapted from https://sugarspunrun.com/blondies-recipe/


 

Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

Ingredients: Water, cane sugar, brown sugar, Indian sarsaparilla root, molasses, star anise, clove, other whole spices, real vanilla extract (alcohol, whole bean extractives). 

 

 

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