Introduction

Bourbon Chocolate Chip Blondies are a rich and decadent treat that perfectly balance sweet and boozy flavors. With a chewy texture and bursts of chocolate and walnuts, these blondies make an irresistible dessert for any occasion.

The image shows square cookie bars arranged closely on a white marbled surface. Each cookie bar has a golden-brown base with a slightly crunchy texture and is topped with large chunks of melted dark chocolate that appear glossy and rich. Scattered pecan halves with a warm brown color sit on top of some cookie pieces, adding a crunchy texture contrast. A light sprinkle of sea salt is visible on the cookie surface, enhancing the visual appeal. The cookie bars have clear edges, showing their thick and chewy interior with small air pockets. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter, melted (1 stick)
¾ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
¼ cup bourbon
Pinch of salt
1 cup all-purpose flour
½ cup semisweet chocolate chips
½ cup chopped walnuts

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8″ x 8″ square baking dish with parchment paper and set aside.
Step 2: In a mixing bowl, stir together the melted butter and light brown sugar until well combined. You can also use a stand mixer for this step.
Step 3: Add the egg, vanilla extract, bourbon, and a pinch of salt to the butter and sugar mixture. Stir until smooth and fully incorporated.
Step 4: Gradually add the all-purpose flour to the wet ingredients and stir until just combined. Be careful not to overmix.
Step 5: Fold in the semisweet chocolate chips and chopped walnuts evenly throughout the batter.
Step 6: Spread the batter evenly into the prepared baking dish. Bake for 20 to 25 minutes, or until the edges are set and the center is slightly jiggly.
Step 7: Let the blondies cool completely in the pan. Use the parchment paper to lift them out, then cut into 16 squares before serving.

Tips & Variations

For a nut-free version, simply omit the walnuts or substitute with extra chocolate chips or your favorite seeds.
To enhance the bourbon flavor, let the batter rest for 10-15 minutes before baking.
Try adding a sprinkle of sea salt on top before baking for a sweet-salty contrast.
If you prefer a fudgier texture, reduce the flour slightly to ¾ cup.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if desired to soften before serving.

How to Serve

The image shows several square cookie bars on a white marbled surface. Each bar has a golden-brown base with visible chunks of melted dark chocolate and whole pecans scattered on top, with a slightly rough texture. The pecans add a rich brown color and a crunchy look, placed unevenly on the surface. The bars have a crisp edge with a soft, chewy middle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of alcohol instead of bourbon?

Yes, you can substitute bourbon with whiskey or rum, though it will change the flavor profile slightly. For a non-alcoholic version, replace the bourbon with an equal amount of vanilla extract or apple juice.

How do I know when the blondies are done baking?

The edges should look firm and set, while the center remains just a bit jiggly when you gently shake the pan. This ensures a moist, chewy texture without overbaking.

Bourbon Chocolate Chip Blondies Recipe

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★★★★★

4.7 from 79 reviews

These Bourbon Chocolate Chip Blondies are a rich and decadent twist on traditional blondies, infused with the warm, deep flavor of bourbon, complemented by semisweet chocolate chips and crunchy walnuts. Perfectly chewy with a slightly gooey center, they make an indulgent treat for any occasion.

Author: Lena
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 16 blondies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup butter (melted, 1 stick)
¾ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
¼ cup bourbon
Pinch salt

Dry Ingredients

1 cup all-purpose flour

Add-ins

½ cup semisweet chocolate chips
½ cup chopped walnuts

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8″ x 8″ square baking dish with parchment paper, allowing some overhang on the sides to make lifting the blondies easier once baked.
Mix Wet Ingredients: In a large bowl, stir together the melted butter and packed light brown sugar until well combined. You can use a stand mixer or a whisk to ensure the mixture is smooth. Add the egg, vanilla extract, bourbon, and a pinch of salt, then stir until everything is fully incorporated and smooth.
Add Dry Ingredients: Gradually add the all-purpose flour to the wet mixture and stir gently until just combined. Avoid overmixing to keep the blondies tender.
Fold in Chocolate and Nuts: Carefully fold in the semisweet chocolate chips and chopped walnuts, distributing them evenly throughout the batter.
Bake: Spread the batter evenly into the prepared baking dish, smoothing the surface with a spatula. Bake in the preheated oven for 20-25 minutes. The edges should look set and solid, but the center will still appear slightly jiggly, which ensures a chewy, moist texture.
Cool and Slice: Remove the blondies from the oven and allow them to cool completely in the pan. Once cool, use the parchment paper overhang to lift the blondies out of the pan. Slice into 16 equal squares and serve.

Notes

Do not overbake; the center should remain a bit soft for the best texture.
Use parchment paper to make removing the blondies easier.
For a nut-free version, omit the walnuts or replace with additional chocolate chips.
Store leftovers in an airtight container at room temperature for up to 3 days.
The bourbon flavor can be substituted with vanilla extract for a non-alcoholic version.

Keywords: blondies, chocolate chip blondies, bourbon desserts, walnut blondies, baked blondies, easy blondies recipe