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.
Provided by Ashley Manila
Categories Dessert
Time 50m
Number Of Ingredients 11
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
Steps:
- First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
- Press the mixture evenly into the prepared pan.
- Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
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BROWN BUTTER PECAN CHOCOLATE CHIP BLONDIES RECIPE
From littlespicejar.com
5/5 (4)Category BarsAuthor Kelly MahanTotal Time 50 mins
- Brown Butter: Heat the butter in a medium stainless steel saucepan over medium heat. Allow the butter to brown for a total of 3-5 minutes. Every now and then grab the handle and gently swirl the pan and stir often. You’ll notice it’ll start to foam but keep going. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and looks light to medium brown in color. Whisk in the brown sugar until it looks like a slushy mixture, pour into a large glass bowl and allow it to cool to room temp.
- Batter: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13-inch baking pan with cooking spray or line it with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl, set aside. In the bowl with the butter mixture add and whisk the eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and use a rubber spatula to fold, it's okay if you still see a few pockets of flour. Add the chocolate chips, pecans, and coconut and fold until evenly distributed but don't over-mix!
- Bake: Spread the batter into the baking pan, smooth out the top and sprinkle with a pinch of coarse sea salt if you’d like. Bake for 20-27 minutes or until the blondies are crackly and light golden brown on top. Feel the top of the blondies, it shouldn't be soft. Let cool completely on a wire rack before cutting and serving!
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