Is there anything that browned butter can’t improve?
Ok, fine. Maybe it won’t solve world conflicts. But it takes baked goods to a whole new level, and if you haven’t yet tried it yourself, the only thing standing between you baking with butter and baking with browned butter is patience. So if you can spare an extra five or so minutes, DO IT. Because these blondies with the absolutely divine browned butter and the hint of bourbon are magical, and I don’t say that lightly.
Brown Butter Bourbon Blondies
Here’s what I love about these blondies: they have the perfect balance of sweet and salt, they’re buttery but not oily, with that slight crackly top, and the brown butter and bourbon add incredible depth to each bite. I promise you, you cannot go wrong with these.
If you make them and post a photo on instagram, tag me @lalalunchbox - I love to see your recreations! And if you’re wondering whether the added bourbon makes these off limits for kids, fear not! The alcohol actually cooks off when you bake them, leaving you with all of the flavor, but none of the actual alcohol.
Brown Butter Bourbon Blondies
2 sticks (16 tablespoons) unsalted butter, softened
1 1/2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon
1 teaspoon flake salt
2 scant cups ap flour
1 scant cup chocolate chips
Preheat the oven to 350F.
Line a 9x13 baking dish with parchment.
Place butter in a saucepan on high heat and turn down to medium when it begins to bubble at the sides. Keep it on the heat even after it’s completely melted. Stir occasionally and wait for it to start forming brown bits on the bottom of the pan.
Pour butter into a large bowl, and make sure to include those bits. Let cool for five minutes.
Add brown sugar, vanilla extract, bourbon and eggs to the butter and whisk to combine. Sprinkle the salt all over the batter and stir to combine. Add the flour slowly until it’s completely mixed in. Finally, mix in the chocolate chips.
Once this is thoroughly combined, pour into your prepared dish and bake for 30 minutes. Let cool for 10 minutes before cutting.