Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, crunchy, and loaded with gooey pockets of chocolate! The bourbon gives them a subtle kick without being overpowering! This easy and crowd-pleasing dessert recipe is perfect for holiday parties! And don't worry about the bourbon getting you tipsy... it's only a small amount and cooks out during the baking process.
4 ounces unsalted butter, melted until browned
1 cup light brown sugar, firmly packed
2 and 1/2 Tablespoons bourbon
1 teaspoon vanilla extract
1 large egg plus one egg yolk, at room temperature
1 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup toasted pecans, roughly chopped
6 ounces semi-sweet chocolate, chopped into chunks
Flaky sea salt, for sprinkling, optional
Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
In a saucepan over medium heat, melt butter until browned (see post for more on this if needed).
Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
Whisk in the brown sugar and mix until well combined. Stir in the bourbon and vanilla. Then add in the egg and egg yolk, beating until combined.
Using a rubber spatula, fold in the flour, cinnamon, and salt, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan.
Bake for 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
Recipe by Baker by Nature at https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-blondies/