Brown Butter Bourbon Butter Pecan Blondies
Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, crunchy, and loaded with gooey pockets of chocolate! The bourbon gives them a subtle kick without being overpowering! This easy and crowd-pleasing dessert recipe is perfect for holiday parties! And don't worry about the bourbon getting you tipsy... it's only a small amount and cooks out during the baking process.
Ingredients
- 4 ounces unsalted butter, melted until browned
- 1 cup light brown sugar, firmly packed
- 2 and 1/2 Tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 large egg plus one egg yolk, at room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup toasted pecans, roughly chopped
- 6 ounces semi-sweet chocolate, chopped into chunks
- Flaky sea salt, for sprinkling, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
- In a saucepan over medium heat, melt butter until browned (see post for more on this if needed).
- Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
- Whisk in the brown sugar and mix until well combined. Stir in the bourbon and vanilla. Then add in the egg and egg yolk, beating until combined.
- Using a rubber spatula, fold in the flour, cinnamon, and salt, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan.
- Bake for 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
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