“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.)
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.
- 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
Preheat oven to 350°F. Spray an 8x8-inch dish with cooking spray.
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.
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.
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.
*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.
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