Best Bourbon Pecan Blondies Recipes

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.

BOURBON BROWN BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
• Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
• Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.

BOURBON-PECAN BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter with electric mixer on medium speed until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating just until blended after each addition. Add bourbon and vanilla, beating until blended.
• In medium bowl, mix flour, baking powder and salt; gradually add to butter mixture, beating on low speed just until blended, stopping to scrape bowl as needed. Stir in baking chips and pecans. Pour batter into pan.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 4 rows.