Monday, October 8, 2012

Browned Butter & Bourbon Blondies

I found this recipe on the Tasty Kitchen website... if you have never checked it out, you definitely should.  This website has so many recipes and honestly, everything I have tried as been good and most of them "keepers".

Amazingly, I had all the ingredients for this recipe with a few minor substitutions.  I did not have unsalted butter so I used salted butter and omitted the salt.  I used pecans instead of walnuts and semi-sweet chocolate chips.  I would put more chocolate chips in the next time, but over all, these are wonderful and easy!  I would share a picture but they are gone, all gone!


6 Tablespoons Unsalted Butter, Browned And Cooled
½ cups Walnuts
¾ cups Unbleached All-purpose Flour, Plus 1 Tablespoon, Divided
½ teaspoons Baking Powder
¼ teaspoons Salt
¾ cups Packed Light Brown Sugar
1 whole Egg
2 Tablespoons Bourbon
1 teaspoon Vanilla Extract
½ cups Milk Chocolate Chips


Preheat oven to 350ºF.
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 350ºF 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 8×8 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, trimming at the top of the pan. Spray the parchment paper lightly with cooking spray. Set aside.
Whisk 3/4 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 overmix.
Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. Add the chocolate chips (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 overbake. 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.

1 comment:

  1. I keep seeing lots of recipes using brown butter but I've never attempted to make it.