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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.
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 & Bourbon Blondies
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 16 blondies
Course: Dessert
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
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
Andrea
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.
Tricia Buice
Thanks Andrea! I’m thrilled you tried these bars and I really love your suggestions. Thanks for taking the time to comment.
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.
Tricia Buice
Thanks Kate – this is a small pan of blondies. Glad you gave them a try and appreciate the feedback!
Karen Harris
Oh my gosh, what a beautiful looking recipe. This is definitely going on my to do list.
Tricia Buice
You won’t be sorry Karen! Thanks for stopping by!
Anonymous
Is that in Celsius? Or Fahrenheit? Looks so goooood!
Tricia Buice
Fahrenheit – hope you enjoy!
Gerry @Foodness Gracious
Great story Tricia…wish I was your neighbor!
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.
Anonymous
….not sweet enough for me. Next time I'll add more sugar…
Tricia
Thanks for trying the recipe! Please let me know how it turns out with more sugar.
FoodtasticMom
Hi Tricia! I just posted these, linking to your blog of course, on my own blog. I was writing about escaping from election day and remembering a summer trip my husband and I took to Louisville, visiting the Bourbon trail, among other places. I'm a big fan of Cook's Illustrated and these were great! Thanks so much :)<br />http://www.foodtasticmom.com/2012/11/06/
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!
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!
Tricia @ saving room for dessert
Can't wait to see these Sue!
Angie's Recipes
These look dangerously addictive! Gosh, but they are IRRESISTIBLE!
Kitchen Belleicious
Wait- your telling me you not only habe brown butter in these blondies but bourbon too? What!! That is crazy and awesome and delicious!
Blond Duck
Sounds delish!
Kari Lindsay
When I was a teenager, blondies were my favorite treat. Ya know there wasn't any bourbon in those blondies! Yum.
Maureen | Orgasmic Chef
I love grown-up desserts that remind us of childhood treats. These look great!
Mary
Awesome dessert, Tricia! Blondies are my favorite kind of bar and these sound fantastic.
Shiloh Barkley
I don't think I'll make these. Completely dangerous looking. I think bars and cookies are my weakness.<br />ps I love a good grown up dessert!<br /><br />http://www.shilohstaste.com