Bourbon Blondies
Let's just 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. But the only real danger here is being powerless to stop yourself from eating too many.
Servings 16 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.