Time for a sweet little indulgence – Brown Butter Bourbon Blondies! Rich, chocolately and spiked with the delicious caramel notes of bourbon. Oh yeah, baby!
I love the wonderfully complex combination of flavors packed into these bars. The 2 1/2 tablespoons of bourbon are enough to impart a delightful boozey kick. Then there’s the brown butter, my newest obsession! While I’ve used this magical elixir before, this is the first time I’ve incorporated it into a dessert. It was definitely a success and something I would do again. Check out this link if you’re new at making brown butter.
Brown Butter Bourbon Pecan Chocolate Chunk Blondies are the orginal name for these bars. For obvious reasons, I shortened up the name but kept all the flavor. Do check out Ashley’s bakerbynature blog for additional yummy looking treats.
Tips for Brown Butter Bourbon Blondies
- Don’t be alarmed by the thick batter! That’s exactly how it should look.
- Cooling in the pan for at least 20 minutes is essential for the bars to set, so don’t skip this step. In fact you can cool them completely in the pan before cutting.
- You can also cut these rich bars into more than the 9 servings. But if you fall in love with them like I did, maybe you won’t want to!
- While the final sprinkling of flake sea salt is optional, I think it ‘s a delicious finishing touch.
- These bars would make a perfect dessert option for a super bowl party.
Fan of Brown Butter?
Give these additional savory recipes a try which also featured brown butter.
Bring on the Bourbon!
I knew it, the real reason you checked out this bar recipe was because of the bourbon. Great news, here’s another delicious dessert featuring bourbon!
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Brown Butter Bourbon Blondies
Ingredients
- 4 ounces unsalted butter melted until browned
- 1 cup light brown sugar firmly packed
- 2 and 1/2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 large egg plus one egg yolk at room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup toasted pecans roughly chopped
- 6 ounces semi-sweet chocolate chopped into chunks
- Flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 8×8-inch baking pan with parchment paper. Lightly spray parchment and any exposed pan with non-stick spray, set aside.
- In a saucepan over medium heat, melt butter until browned (see link in post for instructions.)
- Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
- Whisk in the brown sugar and mix until well combined. Stir in the bourbon and vanilla. Then add in the egg and egg yolk, beating until combined.
- Combine flour, cinnamon and salt in medium bowl and whisk to combine.
- Using a rubber spatula, fold in the flour mixture until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan (it will be thick.).
- Bake for 20 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 20 minutes before cutting. Sprinkle with flaky sea salt before serving, if desired.
Yes please!