These buttery blondies win major brownie points for being packed with chocolatey goodness.
1/2 cup (115 grams) unsalted butter
1 cup (200 grams) brown sugar
1 teaspoon vanilla extract
3-4 tablespoons (45-60 milliliters) bourbon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 cup (160 grams) all-purpose flour
1/2- 3/4 cup (100 grams) chopped nuts such as pecans (optional)
3/4-1 cup (170 grams) chocolate chunks or chips of your choice
Let's get Cooking...
Preheat the oven to 350 F or 180 C and line a 8 inch square or 11 by 7 inch rectangular pan with parchment paper.
Place the butter in a small saucepan over medium-lowheat and let it melt, bubble and foam. Swirl the pan to keep the butter moving, until it turns a brown color and dark brown specks begin to appear. Then cool completely.
To the cooled brown butter, add the brown sugar, followed by the egg, vanilla extract and bourbon.
Add all the dry ingredients (salt, baking powder, flour) and stir until well-combined.
Fold in the nuts, chocolate and any other flavors you wish to add.
Pour the mixture into the prepared tin and bake for 20-30 minutes or until golden brown and set. For a chewier, gooier blondie, bake the dish for just over 20 minutes. For a crisper, firmer blondie, bake for closer to 30 min.
These can be served as a snack, or for a decadent dessert, warm them up, then top with a scoop of vanilla ice cream and chocolate sauce. Also note that for a non-alcoholic version, you can omit the booze altogether and reduce the flour to 1 cup (125 g).