Let's call this the "film noir" version of a basic butterscotch blondie. Loaded with dark muscovado sugar and spiked with a generous slug of bourbon, these dense little morsels pack an irresistible punch. There's a brooding intensity to their rich toffee flavor and just a hint of sweet smokiness. Along with the boozy little kick from the bourbon, their seductive toasted brown sugar aroma also tends to generate some excitement. These bourbon blondies are deeply satisfying. (Probably because they taste like they should maybe be illegal.) But the only real danger here is being powerless to stop yourself from eating too many.
Bourbon blondies are wonderful anytime, but they make a particularly perfect dessert course to follow a Hot Brown sandwich.
Ingredients for Bourbon Blondies
- unsalted butter
- light brown sugar
- dark muscovado sugar
- eggs
- pure vanilla extract
- bourbon
- all purpose flour
- baking powder
- kosher salt
- pecans
See recipe card for quantities.
Instructions
Heat the oven to 350℉. Then butter an 8x8 inch metal baking tin (preferably aluminum) and line it with parchment paper, leaving a few inches of overhang on either side. (Simply fold the long side of the parchment under until it reaches the proper size to fit across the bottom of the tin.) Butter the parchment as well.
Scatter the pecans in a single layer on a baking sheet. Then toast the pecans until fragrant, about 5 to 10 minutes. Set aside to cool briefly before chopping.
Melt the butter in a small saucepan over low heat, pour it into a large heat-safe bowl, and then add both the light and dark brown sugars.
Stir with a fork until the butter and sugar are well incorporated, crushing any lumps of brown sugar along the way. Set the mixture aside to cool for at least 10 minutes.
In a medium bowl, combine the flour, baking powder, and salt.
When the butter and sugar mixture has cooled down, add the eggs, vanilla extract, and bourbon. Stir the wet ingredients until well combined.
Add the flour mixture to the wet ingredients and stir just until incorporated. Then stir in the chopped pecans.
Coax the batter into the prepared tin and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool completely in the tin. Then lift both ends of the parchment to remove from the tin and cut into squares.
Variations
- The Bourbon - The specific brand is entirely up to you, but I recommend using one that you wouldn't mind drinking. (That said, the bourbon can also be entirely omitted...if you must.)
- The Sugar - Should you find dark muscovado sugar to be too intense, or simply difficult to source in your area, regular dark brown sugar works fine here, too.
- The Nuts - Walnuts would also be good in these blondies.
Equipment
A light colored metal baking tin (in other words, aluminum) will yield the best results with this recipe. You really want to avoid using a nonstick, glass, or ceramic pan here.
Storage
Bourbon blondies will keep for several days when stored in an airtight container at room temperature. They can also be frozen for a few months.
📖 Recipe
Bourbon Blondies
Equipment
- 8x8 square metal baking tin (aluminum works best here by far)
Ingredients
- 1 cup unsalted butter (plus more for greasing the pan)
- 1 cup light brown sugar lightly packed
- ¾ cup dark muscovado sugar lightly packed
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces bourbon
- 2¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup pecans toasted and roughly chopped
Instructions
- Heat the oven to 350℉. Then butter an 8x8 inch metal baking tin (preferably aluminum) and line it with parchment paper, leaving a few inches of overhang on either side. (Simply fold the long side of the parchment under until it reaches the proper size to fit across the bottom of the tin.) Butter the parchment as well.
- Scatter the pecans in a single layer on a baking sheet. Then toast the pecans until fragrant, about 5 to 10 minutes. Set aside to cool briefly before roughly chopping them.
- Melt the butter in a small saucepan over low heat. Pour the melted butter into a large heat-safe bowl and then add both the light and dark brown sugars. Stir with a fork until the butter and sugar are well incorporated, crushing any lumps of brown sugar along the way. Set the mixture aside to cool for at least 10 minutes.
- In a medium bowl, combine the flour, baking powder, and salt.
- When the butter and sugar mixture has cooled down, add the eggs, vanilla extract, and bourbon. Stir the wet ingredients until well combined.
- Add the flour mixture to the wet ingredients and stir just until incorporated. Then stir in the chopped pecans.
- Coax the batter into the prepared tin and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool completely in the tin. Then lift both ends of the parchment to remove from the tin and cut into squares.
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