Brown Butter Bourbon Blondies
1 stick unsalted butter
1 cup dark brown sugar
1 large egg
1 large egg yolk
¼ cup bourbon
½ tsp vanilla extract
1½ cups AP flour
1 tsp baking powder
½ tsp salt
¾ cup semisweet chocolate chips OR chunk up a semi-sweet chocolate bar*
*white chocolate is also pretty great in these, if you’d rather
Preheat oven to 350.
Line an 8×8 baking pan with parchment paper and mist it with some non-stick spray.
Now it’s time to brown the butter – not hard but you have to stay on top of it! Use a skillet with a light-colored bottom (easier to see when the butter is ready), and medium heat. Melt the butter, then reduce heat to low. Stir and gently swirl the pan as the butter cooks. You’ll see the solids in the butter turn a toasty brown and it will smell nutty and fabulous and you’ll wonder why you haven’t been making brown butter for everything. Just don’t let it burn!!! Remove the pan from the heat, and let the butter cool slightly.
In a large bowl, combine brown sugar, bourbon, vanilla, and melted brown butter. Add the egg, and the egg yolk.
Stir in flour, salt, and baking powder. Mix until dough forms, then carefully fold in the chocolate chips/chunks.
You’ll want to spread the dough into the pan, pressing it to the corners and making sure it’s evenly distributed. Bake for 20-25 minutes. It’s done when the center is no longer sticky or gooey, and the edges are set. Don’t overbake it!
Cool completely before cutting. Or just eat it out of the pan like an animal – that’s how we generally roll around here hahaha!
Sounds like all it needs is about half of a stick of canna butter to really make it an enjoyable experience.!
Hey! Recipe looks like it makes delicious blondies. But I never have Bourbon on hand. Can it be left out and still produce a tasty cookie? Or does the recipe need the alcohol? If it does, will vodka work? We usually have that around for cooking.