Best Bourbon Brown Butter Blondies Recipes

BROWN BUTTER BLONDIES WITH CHOCOLATE AND PECANS

Steps:

• Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.
• As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).
• Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it's slightly warmer than room temperature.
• Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.
• Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.
• Add the eggs and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.
• Mix in the vanilla well.
• Add the flour and fold it in about 75 - 80% of the way.
• Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.
• Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface.
• Bake in a preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.
• Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).
• Once cooled and set, the blondies are ready to be enjoyed!
• To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.
• These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.
• If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.

BROWN BUTTER BOURBON BUTTER PECAN BLONDIES

Steps:

• Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
• In a saucepan over medium heat, melt butter until browned (see post for more on this if needed).
• 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.
• Using a rubber spatula, fold in the flour, cinnamon, and salt, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan.
• Bake for 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
• Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.

BUTTERSCOTCH-BOURBON BLONDIES

Steps:

• Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too.
• In a medium bowl, whisk the flour, baking powder and salt.
• In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.
• Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.
• Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting. Find this recipes and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

BROWN BUTTER BLONDIES

Steps:

• 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
• 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
• 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
• Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
• 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
• Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.

BUTTERSCOTCH BLONDIES

Steps:

• Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
• Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
• When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
• Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
• Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.