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Move over brownies, these brown butter blondies are equally as good and fast to make!
Ingredients
- ½ cup butter
- 1 cup light brown sugar, packed
- 2 tablespoons bourbon whiskey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
Step 2
Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
Step 3
Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
Step 4
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol27mg | 9% |
| Sodium122mg | 5% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber0g | 1% |
| Total Sugars13g | |
| Protein1g | |
| Calcium16mg | 1% |
| Iron1mg | 3% |
| Potassium33mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These were so easy to make and were delicious.
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I made one change and used whiskey instead of bourbon. I couldn’t really detect the flavor but could smell it when I opened the container I had the blondies in. They were okay but too greasy for my tastes.
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I was a little bummed they didn’t have much bourbon flavor and were very greasy. They were simple to make. When I make them again I’ll tweak them a bit.
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I loved the flavor of these but have to admit they were too greasy. Maybe more flour and another egg would help. I will try it next time and see, ofcourse I’d then have to add more bourbon too. 🙂
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The best blondie recipe I have ever tried. It doesn’t taste like chocolate chip cookies or is too heavy on the palate. THe recipe makes about 9 decent single-serving size brownies. We used wild turkey bourbon and sea salt and like I said, it was delicious so it disappeared fast.
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Something is missing. Flat sugary mess
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Wife requested I make blondes she?s not much on brownies. These are great! Toasted butter and vanilla smack ya in the mouth and finish with the bourbon taste lingering around in there. Great
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I was sooooo disappointed with this recipe. I followed the recipe exactly as printed. The picture of the blondes made
My mouth water! However, when baking time was up and they came out of the oven, it looked like my pan had a PANCAKE instead of blondies. I?m wondering if the recipe was missing something (like a leavening agent). The only positive thing I can say about the outcome is that the ?pancake? tasted good. -
For those who cant eat chocolate, a good idea
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I made this recipe and a recipe for brownies. The Blondies were gone well ahead of the brownies. Very sweet, a small piece is just right.
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I subbed dark brown sugar for the light brown and Kraken spiced rum for the bourbon because that’s what I had on hand. I also sprinkled a few caramel pellets on top. It was pretty amazing. Next time, I’ll skip the caramel bits and use a touch more flour/egg (I use liquid eggs so adding a smidge more is easy). I love soft and chewy brownies/blondies, but the sugar concentration in these made the finished product feel almost like candy. A touch more cakiness would make them perfect for my taste.
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