Bourbon Brown Butter Blondies

Ingredients and Weight:

• All-purpose flour: 1 cup (120g)
• Brown sugar: 1 cup (210g)
• Baking powder: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1.5g)
• Unsalted butter: 1 cup (225g), browned and cooled
• Eggs: 2 large
• Bourbon extract: 1 tablespoon (15ml)
• Vanilla extract: 1 teaspoon (5ml)
• Semi-sweet chocolate chips: 1 cup (170g)

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking dish.
2. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
3. In a separate bowl, whisk together the browned butter, eggs, bourbon extract, and vanilla extract until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before cutting into squares and serving.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Protein: 5g
• Carbohydrates: 40g

Dish Characteristics:

• Rich and buttery
• Chewy and fudgy
• Chocolatey
• Bourbon flavor adds depth and sophistication

User Comments:

• "These blondies are amazing! They're so moist and flavorful, with the perfect balance of chocolate and bourbon."
• "I love the combination of brown butter and bourbon in these blondies. They're so unique and delicious."
• "These are the best blondies I've ever had! They're so rich and decadent, but not too sweet."

Special Precautions and Tips:

• If you don't have browned butter, you can melt unsalted butter in a small saucepan over medium heat. Cook for 3-5 minutes, stirring constantly, until the butter turns amber brown and smells nutty.
• Do not overmix the batter, as this will result in tough blondies.
• Bake the blondies until a toothpick inserted into the center comes out clean, but not wet. Overbaking will result in dry blondies.
• Let the blondies cool slightly before cutting into them. This will help them hold their shape.