Bourbon Blondies
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 22-26 min @ 350 |
| Source | 100 Afternoon Sweets by Sarah Kieffer (pg 76-77) |
| Yield / serves | ~1 dozen |
| Rating | Delicious |
Ingredients
- 12 T unsalted butter
- 1 1/2 c dark brown sugar
- 3/4 t salt
- 2 T bourbon
- 1 T pure vanilla extract
- 1 large egg, at room temperature
- 1 1/2 t baking powder
- 1 1/2 c all-purpose flour
- 3 oz semisweet or bittersweet chocolate, chopped
- flaky salt, for sprinkling (optional, highly recommended)
Preparation
Position an oven rack in the middle of the oven and preheat the oven to 350. Grease an 8-inch square baking pan and line with a parchment sling.
In a large saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the bourbon and vanilla. Let the mixture cool to room temperature. Add the egg and baking powder and whisk until combined. Add the flour and stir with a spatula until just combined. Add the chocolate and stir gently.
Transfer the batter to the prepared pan and pat into an even layer. Sprinkle the top with flaky salt (if using).
Bake for 22 to 26 minutes, until the blondies are set on the edges, the top is golden brown and beginning to form cracks, and a wooden skewer or toothpick inserted into the blondies comes out slightly wet with just a couple of crumbs. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut into squares and serve. The blondies can be stored in an airtight container at room temperature for up to 2 days.
