BROWNED BUTTER BOURBON BLONDIES
Adapted via Restless Chipotle
Serves: 20 to 24
♦ 2 1/8 cups flour (about 9.4 ounces)
♦ 1 tsp baking powder
♦ 1/4 tsp baking soda
♦ 1/2 tsp salt
♦ 2 sticks unsalted butter
♦ 2 cups light brown sugar
♦ 2 large eggs, room temperature
♦ 1 1/2 tsp vanilla
♦ 1/3 cup bourbon
♦ 3/4 to 1 cup semisweet chocolate chips
Preheat oven to 325F. Melt the two sticks of butter in a heavy pan over medium heat. Let it get golden brown before removing from the heat – stir frequently. Once the butter begins to brown, immediately pour through a strainer into a heatproof dish; allow to cool.
Butter a 9×11 inch baking pan. Mix together the flour, baking powder, salt, and baking soda. Pour the cooled browned butter into a mixing bowl. Beat in the sugar until no longer grainy
Add the eggs, one at a time, followed by the vanilla and bourbon. Gently stir in the dry ingredients. Fold in the chocolate chips, and smooth the batter into the prepared baking pan.
Bake for about 40 minutes, or until a knife inserted in center comes out with a few crumbs clinging to it. Be careful to not overbake! Cool, and cut the blondies into desired sized bars.
Read more about these treats and my musical pairing by clicking HERE.