Brown-Butter Bourbon Blondies
Andrea Potischman
Apr 9, 2018
Rich brown butter bourbon blondies, seriously need I say more?!?!?
I do a lot of things for my kids, probably too much, but I’m still in denial about that. If you have kids, you may agree, you do the same. Parenting, as wonderful as it is, is also utterly exhausting. Almost 15 years in, it has been confirmed, parenting is by far one of the hardest jobs I’ve ever had. And it has been substantially harder than working in a professional kitchen. I cook a lot for my boys, catering over the years to their likes and dislikes as they grow and evolve. Often, it is simply about survival, and I say this lovingly.
With this recipe I don’t do that, I didn’t think about what my boys would like or not like, I thought only of myself and my husband. I thought of me and my love of blondies and for husband’s love of a good bourbon. The union, in my eyes, works very well, not too much alcohol to overwhelm the little cookie bar treat they are intended to be, but just enough that it’s hands-off for the younger ones.
I loaded these blondies with rich dark chocolate chips and toasted walnuts. Easting just a few walnuts a day has been suggested as being as effective as olive oil at reducing inflammation and oxidation in the arteries. In my house, food-wise, almost nothing is safe. If you pass on something, there is no guarantee it will be there when you return and want it.
My boozy baked good strategy may only work so long, with the tween in my house, I likely don’t have long I know. But for now, the bourbon makes these “my little treat” (at least that’s what I told them) and I’m more than fine with that.
Brown-Butter Bourbon Blondies
Ingredients:
- 1/2 cup walnuts, toasted and roughly chopped
- 6 tablespoons unsalted butter, browned and cooled
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup brown sugar, packed
- 1 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons bourbon
- 1 egg
- 1 cup dark chocolate chips
Directions:
- Preheat the oven to 350 degrees F. Line an 8x8 baking dish with parchment paper, and allow any extra paper to hang off the sides. Lightly oil the parchment paper.
- Place the walnuts on a baking sheet and place in the oven. Lightly toast the nuts till fragrant, about 12-15 minutes. Allow the nuts to cool slightly and then finely chop by hand or in a kitchen mixer, such as a Cuisinart, fitted with a blade attachment. Set aside.
- Place a small saucepan over medium heat and add the butter. Cook, stirring occasionally, till the butter begins to brown. You may notice a slight nutty aroma, this is an indication that the butter is done, about 6-7 minutes. Remove from the heat and let cool slightly.
- In a medium mixing bowl add the flour, baking powder, and salt. Mix well to incorporate and set aside. When the butter has cooled slightly, add the brown sugar, vanilla extract, and bourbon. Mix well. Add the egg. Add the butter-sugar mixture to the flour and using a rubber spatula mix well. Fold in the toasted chopped walnuts and the chocolate chips.
- Scoop the batter into the prepared baking pan. Place in the oven, on the center rack, and bake till set about 30 minutes. Remove the blondies from the oven and allow to cool slightly before cutting.
Fabulous post, Dre. Your writing AND cooking/baking is beyond. All the boys/man in your life are so fortunate – And such a good reminder that sometimes we need to bake for only the adults!! When are you going to add some THC to your baking since you DO live in Ca? xoxoxo
Thank my dear, you are so sweet, so thankful for you! Got a good laugh from your comment. THC is not in my French training. Hugs to the fam.