“Bourbon Blondies with Walnuts” was originally published on July 6, 2014. I’m updating this post today because, you guys, the pictures… I don’t know if the new photos are my best ever, but – HECK – I have come a long way in almost three years. (Also, three years?!?! Time flies.) And so, I present to you, Brown Butter Bourbon Chocolate Blondies. The post below has only minor additions and subtractions from the original.
↑ Seriously people. What is that?
It’s July 4th. I’m at work. I have no real plans between 4pm and when the sun goes down. At 2:14pm I get a text: I’m sitting in my parent’s backyard drinking a Bloody Mary. By myself.
This is my best friend from college. Normally, she’s a two-hour drive away, but her parents are only 15 minutes down the road. So I send the obvious reply: Thanks for the invite. I’ll be over ASAP. Have a Bloody waiting for me.
Her parents are always oh-so-generous with food and drinks, so I didn’t want to go empty-handed. I needed a quick, American dessert because I always bring dessert and because it was a day to celebrate America. It’s what I do.
And thus, Brown Butter Bourbon Chocolate Blondies.
What I like:
A perfectly light and crispy top with a deliciously gooey center. Buttery — but like a caramelized butter. Bourbon.
What I would do differently:
These are perfect as is, but you can definitely play around with your additions. Use half chocolate chips and half walnuts. Omit chocolate chips altogether. Substitute butterscotch chips. Add coconut flakes. Add Reese Pieces. Leave out the bourbon? (Silly, but okay fine, it would still be good.)
My rating:
5/5. I will definitely be making these again. (And I have, over and over and over again.)
Brown Butter Bourbon Chocolate Blondies
What's good about these blondies: 1. A perfectly light and crispy shell with a deliciously gooey center. 2. Buttery -- but like a caramelized butter. 3. And bourbon.
Ingredients
- 8 tablespoons unsalted butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup bourbon*
- 1 cup + 1 tablespoon flour divided
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F. Spray an 8x8-inch dish with cooking spray.
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To brown the butter: (This step is optional. If you choose not to brown your butter, make sure your butter is room temperature.) Place a small saucepan over medium heat. Melt butter and cook, stirring often, until it has a nutty aroma and turns an amber color. Remove the browned butter and set aside to cool.
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Once butter is cool to the touch, add it to a large bowl with the sugar. Beat with a hand mixer until smooth. Add egg, vanilla, and salt and beat until well-combined. Add bourbon and beat to combine. Add 1 cup flour and baking powder and beat just until incorporated.
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In a small bowl, mix chocolate chips with 1 tablespoon flour. Fold into the blondie batter. Pour batter into your prepared pan and bake until golden and a toothpick inserted into the middle comes out clean, about 20-25 minutes. Allow to cool in the pan before cutting into squares.
Recipe Notes
*They are bourbon-heavy. Feel free to use half the bourbon the recipe calls for. If you do use all the bourbon, just know that they will be gooey. When I make brownies, I try to toe the line between underdone and perfect. There's so much liquid in this batter, you really can't overdo them. (Unless you forget about them in the oven and burn the heck outta them.)
Update: I made Brown Butter Bourbon Chocolate Blondies for Superbowl 2017. Still a hit.
More kick-ass brownie recipes
The Fudgiest Brownies on Earth
RumChata Blondies with Fireball Cream Cheese Frosting
Mmmmmmmmm…I want to taste all your recipes! These sound awesome!
These were amazing! Your husband and son would like them!
These sound Fabulous! I can’t wait to make them for my boyfriend… and myself!
The pictures really don’t do them justice. You will both drool over them! Let me know how it goes!
I made these, vacuum sealed them, and shipped them to my husband and his team in Afghanistan. He said they disappeared instantly, and requested a double batch next time! I also tried a small piece myself… and they’re awesome! Thanks 🙂
Kate, This LITERALLY made my day. I would LOVE to do the same for your husband and his team. I’m going to send you a personal email!
Wow. Stumbled across this recipe and made a double batch last night. I went a little scant on the bourbon, since I needed to transport them and didn’t want them to fall apart, a little scant on the chocolate (using a mix of regular size and jumbo size Ghiradelli chips I found) but added chopped bacon, and used smoked salt. AMAZING. These are SO good and I’m a little bummed I’m taking most of them to give away!! There will definitely be more made in the future. Thanks for a great recipe!
CHOPPED BACON?! Whaaa?? Oh my gosh! That sounds like an amazing addition. I cannot tell you how many times I’ve made these. They are definitely a crowd – and personal – favorite!
Just coming back to comment again – not sure if you’ll see it or not. I’ve made this recipe so many times since I came across it and it’s just so dang good! I literally have kept it as an open tab on my phone browser during quarantine this year. I just popped another double batch in the oven and wanted to reiterate how grateful I am for this recipe! 🙂
I love this <3 <3 <3 SO MUCH!!!! I'm sending you a personal email. 🙂
I’m planning to make these for a friend’s birthday and would like to add sprinkles! Do you think that would work?
Hi Caroline,
I think it would work just fine. If you mix them in, maybe take out chocolate chips in equal measure (I.e. add 1/2 cup sprinkles, omit 1/2 cup chocolate chips). I’m worried that sprinkling them on top, they would get burnt though. I’d love to hear how they turned out!
Hen you say bourbon heavy, do you mean like not appropriate to feed children because they still taste like alcohol or is it just the bourbon flavor? Also what are your thoughts on making these ahead of a party? Freeze or refrigerate?
During the cooking process, the alcohol cooks out, but the flavor is still there. Honestly, I don’t think children will like them much. You could cut the amount of bourbon in half and they would be a crowd pleasure for all ages. These keep well at room temp for 2-3 days, in the fridge up to a week, and they freeze well.