Brown Butter Bourbon Butter Pecan Blondies Recipes

BOURBON-PECAN BLONDIES

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.

BOURBON BROWN BUTTER BLONDIES

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.

BUTTER-PECAN BLONDIES

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.