Butter Rum Blondies
These Homemade Butter Rum Blondies are so soft, buttery and flavorful. Dessert bars that are full of brown sugar, rum extract and toffee bits.
AN EASY HOMEMADE BLONDIE RECIPE
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″x 13″ 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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Butter Rum Blondies
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I was wondering if you could use real rum and if so, what amount?
You could! I haven’t tested it out though so I’m afraid I couldn’t give you exact amounts. I would start with a small amount since adding that extra liquid will definitely change the texture of the batter.
Thay were very good my family and friends love them. Thank you
If I half this recipe would I bake it in an 8 x 8 for the same amount of time?
I like my brownies/blondies a little on the underdone side and since my oven runs hot would I be safe with maybe 23 minutes or with a few moist crumbs on a toothpick?
And lastly, could I add extra vanilla in place of the rum?
Thank you so much for answering this new (but old!) baker.