Description
Bourbon, brown butter, and white chocolate chips go hand-in-hand in these gooey blondies with a crackly top. The booze is the main flavor profile here so use your top shelf brand.
Ingredients
Units
Scale
- Nonstick cooking spray
- 170 g (12 T) unsalted butter
- 300 g (1.5 c) brown sugar
- 80 g (1/3 c) bourbon
- 2 t vanilla
- 2 eggs
- 210 g (1.5 c) all purpose flour
- 1 t. baking powder
- 1/4 t. salt
- 255 g (1 1/2 c) white chocolate chips
Instructions
- Preheat oven to 350°
- Lay 2 sheets of parchment paper into 9x13 pan in opposite directions, so there is overhang on all 4 sides.
- Spray parchment paper with cooking spray.
- Over medium-low heat, swirl butter in large sauce pan until nutty and golden, about 5 minutes.
- Remove butter from heat and whisk in brown sugar.
- Add bourbon and vanilla and whisk until less grainy (it won't get completely smooth)
- If butter mixture is still hot, set aside to cool to lukewarm. When no hotter than lukewarm, whisk in eggs.
- In a medium bowl whisk together flour, baking powder, and salt.
- Fold flour into butter bourbon mixture.
- Stir in white chocolate chips.
- Spoon batter into prepared pan. Batter will be thick (I usually need an extra set of helper hands)
- Bake until top is crackly and firm to the touch, about 23 - 25 minutes.
- Cool in pan on wire rack.
- Once cooled, remove from pan with parchment handles.
- Cut into desired serving size; I like them a little smaller than average.
Notes
- If blondies look like they might break as you lift them out of pan, pop them in the freezer for about 10 minutes.
- The bourbon flavor is prominent, use the good stuff.
- Nutritional information below is provided as a courtesy only and is estimated by Nutrifox.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Indulge, Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 blondies
- Calories: 325
- Sugar: 29.6 g
- Sodium: 71.3 mg
- Fat: 15.4 g
- Carbohydrates: 40.8 g
- Protein: 3.4 g
- Cholesterol: 52.7 mg
