Easy Brown Butter Bourbon Blondies made with nutty brown butter, sweet bourbon, espresso powder, bittersweet chocolate chunks and topped with flaky sea salt!
These thin and chewy brown butter bourbon blondies feature a shiny, crinkle top, with a fudgy center, crisp edges and pools of melty chocolate.
The flavor is so incredible! On the first day, the whiskey flavor is a bit stronger, but eventually mellows out to a smooth finish. As it sits, the flavors of the brown butter and espresso also meld together into the most perfect moreish bite!!
For more boozy desserts, check out my Bourbon Pecan Chocolate Chunk Cookies or Bourbon Butterscotch Pudding!
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♡ Why You Will Love These Bourbon Brown Butter Blondies
- The best texture. The moment you sink your teeth into these blondies, you'll be delighted by the chewy texture, gooey center, and crisp edges. For more blondie recipes, be sure to check out my Toffee Cookie Butter Blondies and Brown Butter Oreo Blondies!
- Not too sweet. If you are a fan of desserts that are not too sweet, then these blondies are for you. You won't be able to stop at just one bite.
- SO easy to make! You'll only need a bowl and a whisk. No electric mixer needed.
- Less than 10 ingredients. You just need 9 simple ingredients to make these amazing blondies.
- Perfect for the holidays! As the weather gets cooler, these bourbon blondies will warm you up. Cut into 1 inch (2.5 cm) squares and serve at holiday parties, social gatherings and family functions. Not only are they great for gifting, they're also perfect for any Christmas cookie list or cookie swapping party!
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Flour - We'll be using all-purpose flour for these brown butter blondies.
- Fine Espresso Powder - Intensifies the chocolate and compliments the flavor of the whiskey.
- Salt - Enhances all the flavors.
- Unsalted Butter - We'll be browning the butter to add nuttiness.
- Brown Sugar - I'm using light brown sugar, but you can use dark brown sugar.
- Egg - Will help the batter emulsify.
- Bourbon - Adds wonderful flavor! I'm using 2 tablespoons of bourbon, but you can use up to 3 tablespoons. Adding more will make the batter too thin.
- Vanilla - You can use vanilla paste or vanilla extract.
- Chocolate - I'm using chopped bittersweet chocolate, but you can use milk chocolate, white chocolate or semi-sweet chocolate chunks or chips.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Brown Butter Bourbon Blondies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a small mixing bowl, combine all-purpose flour, fine espresso powder and fine salt. Set aside.
Step 2. Make Brown Butter - In a light colored small saucepan and over medium heat, melt butter and cook until browned. As it cooks, the milk solids with turn brown and have a nutty aroma.
Immediately transfer the browned butter to a large bowl, making sure to scrape in all the brown bits from the bottom of the pan as well. That's where all the flavor is!
💡tip
Brown Butter - Using a light-colored pan allows you to see the color of your butter as it browns. The butter can burn quickly, so being able to see the color progression is helpful.
Step 3. Make Blondie Batter - Immediately add brown sugar into the bowl with the brown butter and whisk until combined. Let it sit for 10 to 15 minutes to cool.
Step 4. Once the butter/sugar mixture has cooled (it should be lukewarm, but not hot), add 1 whole egg.
Step 5. Whisk until emulsified and well combined.
Step 6. Add whisky and vanilla and mix until incorporated.
Step 7. Sift the flour mixture into the wet ingredients and mix just until the flour streaks disappear. The batter will be on the thinner side.
Step 8. Gently fold in the chopped chocolate, chocolate chips or chocolate chunks.
Step 9. Pour batter into a prepared pan. You can use an 8x8 inch (20x20cm) square pan or 8-inch (20cm) round pan. Don't forget to top with extra chopped chocolate.
Step 10. Bake at 350ºF (176º) for 18 to 20 minutes. Set on a wire rack and allow to cool completely in the pan, before cutting. These blondies are thinner, so it should only take about 2 hours to cool. Top with flaky sea salt and cut into 16 squares. Enjoy!!
TIP: To get clean slices, make sure your blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Substitutions
- Brown Butter - If you decide not to brown the butter, decrease the butter to 6 tablespoons (85g).
- Bourbon - You can also any whiskey such as Bourbon, Rye or Scotch. You can also substitute with Dark Rum or Cognac.
- Brown Sugar - I'm using light brown sugar, but you can use dark brown sugar or a combination of the two.
- Espresso Powder - You can omit it completely if you don't have any in your pantry. Or you can replace it with a little bit of cinnamon.
- Chocolate - The blondies are not very sweet, so you can use white chocolate, milk chocolate, semi-sweet chocolate or dark chocolate. You can use a chopped chocolate bar like I did, or chocolate chips and chocolate chunks.
Variations
- Add Nuts - You can add pecans, almonds, walnuts, macadamias, or pistachios.
- Other Add-Ins - You can add toffee bits, butterscotch chips or crushed cookies, like Oreos, Biscoff cookies or honey graham crackers.
- Ice Cream Sundae - Because these blondies aren't very sweet at all, it's perfect for ice cream sundaes. Top with vanilla bean ice cream or my Brown Butter Butterscotch Pecan Ice Cream, sprinkles, whipped cream, fudge sauce or a homemade Salted Caramel Sauce!
- Make it Gluten-Free - Those with gluten sensitivities can use a 1 to 1 cup gluten-free flour blend.
Key Equipment
- 8x8 Inch Square or Round Pan
- Small Saucepan or Pot - For browning the butter.
- Bowls
- Whisk + Spatula
- Cooling Rack
- Sharp Knife - For cutting the brown butter bourbon blondies.
Storage
- Room Temperature -Store in an airtight container on the counter for 3 days!
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge.
- Freezer - Store the cooled pieces in a freezer tight bag for up to 2 months. Thaw overnight in the fridge or thaw directly from the freezer to the counter. It should take about 45 minutes, depending on how large the pieces are.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overmix. When combining your flour mixture into the wet ingredients, mix until there are very few flour streaks left. Overmixing will cause the gluten in the dough to overdevelop.
Do not overbake. Your baking time can vary depending on your oven. We want these blondies to be soft and gooey so err on the side of underbaking them slightly. It's ready when the edges are slightly golden and the middle is shiny and slightly puffy. A toothpick inserted into the center should come out clean.
Bake in a metal pan. For best results, use a metal pan. Glass or ceramic pans won't bake as evenly and takes longer.
Line your pan with parchment paper. For easy removal, lightly butter your pan, then line it with a parchment paper sling with a 1-inch overhang. The butter will help the paper adhere as you press it to the bottom and sides of the pan.
Do not bake in a larger pan. These blondies are not thick. They are ½ inch thick after they bake up and will be much too thin if baked in a large pan. Stick with a round or square 8-inch (20cm) baking pan. You can also bake in an 8-inch cast iron pan.
Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
I don't recommend it, as these blondies are not too thick. Using a 9 inch (23cm) pan will be much too thin. You can use a round 8-inch pan though.
Not for these blondies. We're only using 2 tablespoons, which I think is the perfect amount to add bourbon flavor without overpowering it and changing the texture.
If you'd like a little more lift, you can add ⅛ Teaspoon of baking powder.
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📖 Recipe
Brown Butter Bourbon Blondies
INGREDIENTS
- ½ Cup (113g) Unsalted Butter browned
- 1 Cup (120g) All-Purpose Flour
- 1 ½ Teaspoon Fine Espresso Powder
- ½ Teaspoon Fine Salt
- ¾ Cup (150g) Light or Dark Brown Sugar packed
- 1 Whole Large Egg
- 2 Tablespoons Bourbon
- 1 Teaspoon Vanilla Paste or Extract
- 3 to 4 Ounces (85g to 113g) Semi-Sweet or Dark Chocolate Bar roughly chopped
- Flaky Sea Salt
Instructions
- Preheat Oven - Place a rack in the center of the oven and preheat it to 350ºF (176ºC).
- Prep Pan - Prepare an 8x8 inch (20x20cm) square pan by buttering and lining with parchment paper, leaving an overhang for easy removal. Set aside.
- Make the Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 5 to 8 minutes. Be careful not to burn it. Once the butter is a done, quickly transfer to a large mixing bowl. Make sure to scrape in all the tiny brown bits at the bottom of the pan.½ Cup (113g) Unsalted Butter
- Make Blondie Batter - Immediately add the brown sugar and whisk until well combined. Allow to sit on the counter for 10 to 15 minutes to cool slightly.¾ Cup (150g) Light or Dark Brown Sugar
- Combine Dry Ingredients - Meanwhile, in a small mixing bowl, whisk togerther all-purpose flour, fine espresso powder and salt. Set aside.1 Cup (120g) All-Purpose Flour1 ½ Teaspoon Fine Espresso Powder½ Teaspoon Fine Salt
- Chop Chocolate - If you're using a chocolate bar, roughly chop it and set aside.3 to 4 Ounces (85g to 113g) Semi-Sweet or Dark Chocolate Bar
- Combine Wet Ingredients- Once the butter/sugar mixture has cooled (it can be lukewarm, but not hot), add 1 whole egg and whisk until the batter is emulsified. Then add bourbon and vanilla, and whisk until well incorporated.1 Whole Large Egg2 Tablespoons Bourbon1 Teaspoon Vanilla Paste or Extract
- Combine Wet & Dry Ingredients- Sift in the dry ingredients and combine until there are very few flour streaks left. Do not overmix.
- Add Chocolate - Add your chopped chocolate, chocolate chips, or chocolate chunks and gently fold into the batter. Reserve some chocolate to add on the top.
- Bake - Transfer the batter to your prepared pan. You can either use an offset spatula to spread the batter to the corners or swirl the pan until the batter reaches the corners. Sprinkle the reserved chocolate right on top and bake for 18 to 20 minutes. It's ready when the edges are golden and the middle is slightly puffy and shiny. A toothpick inserted into the center should come out clean. These are thinner, so do not overbake!
- Cool - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. It should take about 2 hours. Top with flaky sea salt, cut into 16 equal pieces or 1-inch bites (2.5cm) and enjoy!!
Notes
LR says
Okay these blondies were phenomenal! I love brown butter AND bourbon so when I saw these I knew I had to make it. I ended up adding 3 tbsps of bourbon because my fiancé loves bourbon and it really really came through. We probably could have done 2 tbsps but when in rome right? LOL! Anyway the level of sweetness was on point, the chewy texture was just right and we liked that they weren’t to thick either. So glad I found your blog (I subscribed too). Will be making this again for the friends!
Lisa says
Aww, thank you so much for your wonderful review! So happy you and your fiancé loved them. They are definitely my favorite! 😊
Heather D. says
Hello, this looks fantastic! Can I use cognac in place of whiskey?
Lisa says
You certainly can! Please let me know how it turns out for you!
emma says
These were exceptional. The whiskey was not overpowering and the bit of espresso balance the semi sweet chocolate. 10 out of 10!!
Lisa Flinn says
Thanks for your review, Emma!! So happy you enjoyed it! 😊