Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)
User Reviews
5.0
21 reviews
Excellent
Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)
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No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.
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Ingredients
- 16 tbsp unsalted butter (2 sticks)
- 2 large eggs
- 1 1/4 cups dark brown sugar packed (light is fine too)
- 3/4 cup sugar
- 1 teaspoon kosher salt
- 1 tablespoon vanilla bean paste or extract
- 1/4 cup bourbon (optional, if not using, reduce flour by 2 tablespoons)
- 2 cups all-purpose flour + 2 tablespoons (256g total)
- 1 1/2 cups semi or bittersweet chocolate chips
- 1 cup butterscotch chips
- 1 cup hazelnuts or use walnuts or pecans, toasted and roughly chopped
Instructions
- Heat oven to 350°F and set a rack in the middle. Line an 8 by 8-inch metal* baking pan with parchment paper or foil, leaving a little overhang.
- Melt the butter in a medium, light-colored saucepan set on low heat. Once the butter is melted, turn the heat to medium and use a heat proof spatula to stir the butter and scrape the bottom of the pan as the butter foams and spatters. Once the butter quiets down, it will begin to smell nutty and will develop brown (not black) bits at the bottom of the pan, about 2-4 minutes. Pour butter into a small heat-proof bowl, making sure to scrape in the brown bits, and allow to cool while you whip the eggs.
- Add the eggs to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer). Add in both sugars, salt and vanilla, and whip on high speed until the mix turns from runny and dark, to light, thickened and pale in color, from 7 to 10 minutes, depending on the power of your mixer.
- Reduce speed to low and drizzle in the brown butter and bourbon. Once they are fully incorporated, add the flour all at once and continue mixing on low until roughly combined (if using a stand mixer, switch to the paddle attachment). Stir in the add-ins with a spatula until they are evenly distributed. Don’t over-mix.
- Transfer the dough to the baking pan and smooth it with the back of a spoon or spatula. Bake for 25 to 30 minutes, until the edges are very light brown, but the center looks a little under-baked (it will firm up quite a bit as it cools). Let the blondies cool in the pan, then lift out onto a cutting board and and cut squares into your desired size.
Notes
- For best results, use a pan made from light colored (not nonstick) metal, like aluminum. Dark, nonstick pans will bake much faster, browning more than they should along the bottom and drying out around the edges. Heavy glass or ceramic pans may take twice as long to bake, and they risk turning out gummy and dense.
Nutrition Information
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Calories
389kcal
(19%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
215mg
(9%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
418IU
(8%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 215mg | 9% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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