Brown Butter Bourbon Chocolate Blondies |

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.

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16
Calories 200 kcal
Author Danielle Cushing


  • 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


  1. Preheat oven to 350°F. Spray an 8x8-inch dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.)