Bourbon Brown Butter Blondies Recipes

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BOURBON BROWN BUTTER BLONDIES



Bourbon Brown Butter Blondies image

Move over brownies, these brown butter blondies are equally as good and fast to make!

Provided by thedailygourmet

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 7

½ cup butter
1 cup light brown sugar, packed
2 tablespoons bourbon whiskey
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
  • Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
  • Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 19.5 g, Cholesterol 26.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 122 mg, Sugar 13.4 g

BROWN BUTTER BOURBON BUTTER PECAN BLONDIES



Brown Butter Bourbon Butter Pecan Blondies image

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.

Provided by Ashley Manila

Categories     Dessert

Time 50m

Number Of Ingredients 11

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

Steps:

  • 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.

BROWN BUTTER BLONDIES



Brown Butter Blondies image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Number Of Ingredients 8

2 sticks (1 cup) unsalted butter, cut into small piece, plus more for greasing
2 1/4 cups all-purpose flour, plus more for dusting
1 1/2 cups firmly-packed light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional

Steps:

  • 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
  • 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
  • 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
  • Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
  • 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
  • Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.

BUTTERSCOTCH-BOURBON BLONDIES



Butterscotch-Bourbon Blondies image

The best Blondies are chewy, moist and just this side of raw in the middle.

Provided by Duff Goldman

Categories     dessert

Time 1h

Yield About 25 cookies

Number Of Ingredients 10

Nonstick cooking spray
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) butter, softened
3/4 cup butterscotch chips
3/4 cup lightly packed light brown sugar
1 extra-large egg
1/2 teaspoon pure vanilla extract
1/4 cup bourbon

Steps:

  • Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too.
  • In a medium bowl, whisk the flour, baking powder and salt.
  • In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.
  • Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.
  • Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting. Find this recipes and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some mix-ins (see note), if that's more your style. You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake. For an especially delicious combination, try a mix of 1 cup chopped bittersweet chocolate or chips, 1/2 cup toasted walnuts and 1/2 cup chopped pitted dates.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 40m

Yield 16 servings

Number Of Ingredients 9

1 cup/227 grams unsalted butter, plus more for greasing the pan
1 1/2 cups/330 grams dark brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 large eggs
1 3/4 cups/224 grams all-purpose flour
1/2 teaspoon baking powder
Any mix-ins you like (see note)
1/4 teaspoon flaky salt (optional)

Steps:

  • Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
  • Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
  • When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
  • Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
  • Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.

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