These irresistible whiskey blondies combine ingredients that were born to be used in harmony. The rich, caramelized flavor of this treat will make you swoon!
These blondies are serious business. I was first attracted to the original recipe because of the word whiskey (which is fabulous in desserts) and I thought pecans and white chocolate were a natural match. The result exceeded all my expectations! The brown butter combined with brown sugar, pecans, and white chocolate provide a deep caramelly flavor that could fool you into thinking there’s maple syrup in there, and the whiskey adds a subtle smokiness which I think is responsible for the love at first bite everyone seems to experience when they have their first square. If you’ve never had blondies before, try these. I can’t stop baking them and they may even have just replaced brownies as my favorite dessert.
How to Make Brown Butter Video
Brown butter is an essential ingredient in these whiskey blondies. Browning butter is an effortless French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes. Learn how to make it by watching my short how-to video!
These whiskey blondies combine ingredients that seem like they were born to be used in harmony to produce a rich, caramel-flavored treat.
Prep Time:20 minutesmins
Cook Time:25 minutesmins
Total Time:45 minutesmins
Servings 16whiskey blondies
Author Marie Asselin, FoodNouveau.com
1cup227 g butter
1cup220 g packed dark brown sugar
½tsp2 ml kosher salt, or fine sea salt
1tsp5 ml pure vanilla extract
2tbsp30 ml bourbon or Scotch whiskey
1cup125 g all-purpose flour
½cup57 g chopped pecans
½cup85 g chopped white chocolate, or white chocolate chunks, or white chocolate chips
Preheat oven to 350°F (175°C). Butter an 8-in (20-cm) square baking pan, then line with parchment paper, letting two sides overhang. (This will make it easier to pull the whiskey blondies out from the pan later on.)
To brown the butter: Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put it back on the heat.The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a deliciously nutty aroma. When it does, remove the butter from the heat. Transfer the brown butter to the bowl of a stand mixer, or to a large mixing bowl, if using an electric mixer. Let cool for 10 minutes. Watch my short video to see how easy it is to make brown butter.
Add the brown sugar to the brown butter. Beat for 4 minutes, until creamy. Add the egg and beat to incorporate. Beat in the vanilla extract and whiskey. Add the flour and salt, and stir just until combined.
Using a spatula, fold in the chopped pecans and white chocolate, then spread into the prepared pan. The mixture will be quite thick so you’ll need to use the spatula to spread it to the edges of the pan.
Bake for 25 minutes, or until the top is set and the edges are barely golden. Transfer to a wire rack and let cool completely.
SERVING: Cut into squares and serve at room temperature.
STORAGE: Store the whiskey blondies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. These whiskey blondies also freeze very well. Just make sure to always bring them back to room temperature (or warm them up a bit) before serving.
Did you make this?
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