These irresistible blondies combine ingredients that that seem like they 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.
These whiskey blondies combine ingredients that seem like they were born to be used in harmony in a rich, caramel-flavored treat.
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.)
Brown the butter: Heat the butter in a small stainless steel saucepan (see notes) over medium heat until completely melted and simmering. Keep on cooking over low heat, swirling the pot from time to time. The butter will bubble up as the water evaporates, which will prevent you from watching closely over the color changing. When that happens, lift the pot off the heat for a few seconds, swirling it gently until the bubbles recede, then put 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 delicious hazelnut aroma.
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.
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.
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