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Browned Butter & Bourbon Blondies

5 from 8 votes

browned butter & bourbon blondies

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Browned Butter & Bourdon Blondies ~ saving dessert.com

 
Camping in the fall is always the best.  Cool crisp nights, blazing, crackling fires, fleece jackets and hiking boots are just some of my favorite reasons to pack the camper and head to the mountains.  I also love to bake something special to share at the end of a wonderful day playing outside.  Blondies are a moist and sweet, buttery treat that will melt in your mouth and are easy to whip up in no time.  Cut into bite sized squares they also travel very well.  They traveled well to the Shenandoah Mountains, but I’m afraid they did not make it home again.
Browned Butter & Bourdon Blondies ~ saving dessert.com
I was looking for something a little different so I added bourbon, toasted walnuts, milk chocolate chips and browned butter to this batch.  This was a super successful combination of flavors.  I was inspired by my Derby Day Pie and adapted a base recipe for Blondies originally published by Cooks Illustrated in July, 2005.  This is a grown up dessert as you get hints of the smooth mild bourbon along with the toasted nuts and milky chocolate.
Browned Butter Bourdon Blondies-3

Browned Butter & Bourbon Blondies

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 16 blondies
Course: Dessert
Author: Tricia
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5 from 8 votes
An easy and delicious treat that keeps and travels well.

Ingredients

  • ½ cup walnuts
  • ¾ cup all-purpose flour, plus 1 tablespoon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, browned and cooled
  • ¾ cup light brown sugar packed
  • 1 large gg
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • ½ cup milk chocolate chips

Instructions

  • Preheat oven to 350°F.
  • In a small pan on medium heat, melt the butter stirring occasionally. Cook the butter until it begins to have a nutty smell and turns an amber color. Do not overcook or it will burn easily. Remove the browned butter to a glass bowl or cup and set aside to cool.
  • Spread the walnuts in a single layer on a parchment lined baking sheet. Bake at 350°F for about 15 minutes or until they are golden brown. Transfer the nuts to a cutting board and chop lightly. Set aside.
  • Cut a length of parchment paper to fit a 8x8 baking dish allowing the paper to come up to the top of the pan on both sides. Cut another sheet to fit in the opposite direction also trimming at the top of the pan. Spray the parchment paper lightly with cooking spray. Set aside.
  • Whisk ¾ cup flour, baking powder and salt together in a small mixing bowl. Set aside.
  • In another medium mixing bowl combine the browned butter and brown sugar until blended. Add the egg and mix well. Blend in the bourbon and vanilla and mix just until incorporated. Fold the dry ingredients into the butter mixture just until combined. Do not over-mix.
  • Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. Add the chocolatechips (with flour) and the toasted walnuts to the batter. Fold in gently. Spread the batter evenly in the prepared pan.
  • Bake until the top is shiny, cracked and light golden brown, 22-24 minutes. Do not over-bake. Blondies should be chewy, not crunchy.
  • Cool the Blondies in the pan then lift out using the parchment paper. Transfer to a cutting board and slice into bite sized squares. Enjoy!

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 59mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Browned Butter & Bourbon Blondies
We enjoyed our long weekend in the mountains of Virginia.  The trees are just starting to show a little color and the night air is quite cold.  We thought it would be a good idea to rest up before the wedding extravaganza begins in a few weeks.  So excited!!!
Please check back later this week for another great camping recipe made in the Lodge Dutch Oven.  Thanks so much for stopping by!
Tricia

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5 from 8 votes (7 ratings without comment)

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23 Comments

  1. Andrea

    5 stars
    I rarely leave comments, but this is one of my new favorite recipes. I’m also always skeptical about trying recipes off the internet because I’m kind of a food snob. But these are great! I use pecans and white chocolate chips.

    Reply

  2. Kate

    These were so wonderful but word of warning- the recipe makes very little batter so if you want to make these in a 9×12 baking dish for regular size blondies you need to triple the recipe! Otherwise they were perfect and got so many compliments.

    Reply

  6. Mary Long

    I just made this over the weekend for a friend's house. I used Crown Royal Maple and my walnuts burned so I had to skip those but they were amazing!!! Your sight is great! I need to try some more recipes of yours.

    Reply

  9. Rachel @ Bakerita

    There's absolutely nothing wrong with these! They look/sound way too delicious and good to be true. I've yet to ever make a blondie, but if I try it soon, I'm making this recipe. Anything with browned butter AND bourbon can't be bad 🙂 Pinned!

    Reply

  10. Sue/the view from great island

    You know you've got me on this one…bourbon makes everything better, and there's nothing like a blondie. The scones I made for tomorrow's post have a browned butter glaze, it seems perfect for fall.<br />The photos are fabulous, I love the chocolate chips just visible under that crackly blondie crust!

    Reply