Bourbon Chocolate Chip Blondies Recipe
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.
- 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
