Bourbon Pecan Blondies Recipes

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

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

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.

BOURBON-PECAN BLONDIES

Bourbon-Pecan Blondies image

Sweet, buttery pecans and a generous helping of bourbon take classic blondies to new heights.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 32

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2 cups packed light brown sugar
2 eggs
1/4 cup bourbon
1 1/2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white vanilla baking chips
1 cup coarsely chopped toasted pecans

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat butter with electric mixer on medium speed until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating just until blended after each addition. Add bourbon and vanilla, beating until blended.
In medium bowl, mix flour, baking powder and salt; gradually add to butter mixture, beating on low speed just until blended, stopping to scrape bowl as needed. Stir in baking chips and pecans. Pour batter into pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg

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

Ingredients

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

BUTTER-PECAN BLONDIES

Butter-Pecan Blondies image

Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 24 bars

Number Of Ingredients 8

Ingredients

1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

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