Calling all bourbon lovers! These maple bourbon blondies are boozy, gooey, and filled with depth and flavor in every bite! If you or anyone you know is a fan of bourbon, then you have just found the perfect dessert bar. These Maple Bourbon Blondies combine the nuttiness and depth of browned butter, the sweet stickiness of maple syrup, and the punch of bourbon that you all know will take them over the edge of goodness into trophy territory. These are really all about flavor!
Blondies are such a fast dessert to assemble. They use melted butter and brown sugar to give you that golden, molasses flavor. Blondies are chewy and rich, and these Maple Bourbon blondies take it all to the extreme.
Around here, any kind of sport related get-together includes a bunch of enthusiastic guys cheering for the goals, screaming for the defeats, all while eating treats and drinking bourbon. So when Grant and his brother got together last week, I decided to use them as not only inspiration for these Maple Bourbon Blondies, they got to be the taste testers as well! And let me tell you, this may have been their favorite recipe yet! When I took down a batch and was told, “Don’t change anything!” while the entire plate was polished off, I knew I had a winner.
This blog post goes along with the Maple Bourbon Blondies Demonstration on YouTube –YouTube Recipe Demonstration.
Look at the glossy top, the gooey center with dark chocolate! And then comes that ooey gooey center!
The first step to these Maple Bourbon Blondies is browning your butter. Brown butter is what will enhance each ingredient and tie it together in nutty bliss. For a quick tutorial, check out my How to Brown Butter Demonstration.
Booze and Sticky Goodness
While you allow the browned butter to cool slightly, whisk together your egg and dark brown sugar. Using dark brown sugar will give these Maple Bourbon Blondies a hint of molasses. To this mixture, pour on your warm browned butter, vanilla extract (or vanilla bean paste), and bourbon. The warm butter will help to dissolve the sugar and get you that glossy finish that you want in these gooey bars.
Can you smell all of this yet?!
Whisk until the sugar is dissolved and all of the wet ingredients are incorporated.
What I like about blondies is then you just get to dump your flour and salt right on top. No worrying about a dry ingredient fest beforehand. Easy Peasy!
And then switch from a whisk to a spatula. Anytime I make bars, cakes, and desserts like this I fold in the flour. Now you get to bring in your own creative twist! I like to use bittersweet chocolate morsels in these Maple Bourbon Blondies, however, a delicious twist would be toasted pecans, or any other mix-in you can dream up.
Look how sticky and thick this is! You know it’s going to be good!
These bars have it all! And you can already tell they will have that gorgeous glossy top that makes or breaks blondies and brownies!
The Baking and Waiting
In a buttered pan, you will bake these Maple Bourbon Blondies for 22-26 minutes. In order to get gooey blondies you must slightly underbake these. You cannot rely on the toothpick method here! You need to really watch them. Blondies can go from chewy to cakey in seconds! Are you scared? Good! Now get that hawk eye ready and bake!
It will be the most torturous hour you have ever endured. The smell of these Maple Bourbon blondies will waft up and fill your entire kitchen with a boozy sweetness that will have you standing there drooling over them and willing them to cool faster! Why wait? I’ll tell you. Since you are underbaking these slightly, they need time to set up on their own.
Once they are cooled, cut them up and serve. The rowdy crowd goes even wilder, and you will be hailed the Blondie Champion!
Maple Bourbon Blondies
Video Demonstration: YouTube Recipe Demonstration
- 1 stick salted butter, browned then slightly cooled.
- 3/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1 egg
- 1 tsp. vanilla bean paste or extract
- 1/8-1/4 cup bourbon (depending on how strong you would like these)
- 3/4 cup plus 2 tab all purpose flour
- 1/2 cup dark chocolate chips
- 1/2 cup pecans (optional)
- Preheat oven to 350 degrees and butter a square 9 inch pan.
- Brown butter then set aside to cool.
- Whisk egg and brown sugar. Add in browned butter, whisking to dissolve sugar.
- Add vanilla extract, bourbon, and maple syrup.
- Switch from a whisk to a spatula. Add flour and salt.
- Stir in chocolate chips.
- Bake for 22-27 minutes. Do not overbake!
- Let cool for at least 1 hour.
- Cut into squares and watch these disappear!
- Be creative! Choose your add-ins! Swap out the dark for milk chocolate, add some coconut flakes, or nuts for that crunch factor.
- Prefer a more cake-like blondie? Up your flour to 1 1/8 cup.
- Sprinkle sea salt over the top before baking.
- Serve warm and gooey with a scoop of vanilla ice cream.
- Easily double these!
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