Not-So-Blondies

AKA - Brunettes

They say blondes have more fun, but I say it’s brunettes all the way! It’s not very often that significantly alter the recipes I use, but these “not-so-blondies” or brunettes are the result of some significant recipe adjustments!

One of my favorite flavor combinations is salted caramel, pecans and bourbon. And this recipe has all that and more! This recipe yields an amazingly rich, dense blondie, chock full of salted caramel chips, toffee bits and buttered pecans, with bourbon flavor running through every bite. For extra deliciousness, top the brownies with my favorite bourbon toffee sauce.

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Not-So-Blondies

Yields: 12-24 brownies (depending on size)

Ingredients

Buttered Pecans:

• 2 tablespoons unsalted butter

• 1 cup pecans, chopped

Bourbon Toffee Sauce (optional):

• 1/2 cup butter

• 1 cup (200 g) dark brown sugar

• 1/2 cup of light corn syrup

• 1 can sweetened condensed milk

• 1 tbsp. pure vanilla extract

• 3 tbsp. of Maker’s Mark Bourbon (or bourbon of choice)

• Pinch of salt

Blondies:

• 2 sticks butter

• 2 cups (400 g) dark brown sugar, packed

• 2 tbsp bourbon of choice (I use Maker’s Mark)

• 2 tsp vanilla

• 2 large eggs, room temperature

• 2.25 cups (288 g) flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 1 cup toffee bits

• 1.5 cups salted caramel chips

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Instructions

For the butter pecans:

1. In a small skillet over medium heat, melt the butter.

2. Stir in the pecans and cook, until the mixture is lightly browned, about 5 minutes. Stir frequently to prevent burning. Remove pan from heat and let cool for a few minutes.

For the toffee:

1. In a medium saucepan, melt butter over medium heat.

2. When butter is melted halfway, stir in brown sugar, corn syrup, sweet and condensed milk and bourbon.

3. Cook and stir until sauce is no longer grainy and has thickened and is a light caramel color.

4. Remove from heat and stir in vanilla.

5. Transfer to glass bowl and allow to cool.

For the blondies:

1. Preheat oven to 350 degrees (F). Grease a 9x13 brownie pan and line with parchment paper. Set aside.

2. In a medium-sized skillet, melt butter over medium heat. Remove from heat and cool for a few minutes.

3. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.

4. Add melted and cooled butter to a large mixing bowl, then whisk in the brown sugar, bourbon and vanilla; beat until well combined. Add the eggs, beat until well combined.

5. Add the dry ingredients to the bowl. Mix until just combined (Avoid over-mixing - stop mixing once the flour is all incorporated.) Gently fold in the buttered pecans, toffee bits, and salted caramel chips.

6. Spread batter evenly in prepared pan. Bake for 25-30 minutes, or until the edges are firm and golden and the center is just slightly wobbly. (An inserted toothpick will come out with moist crumbs)

7. Cool in pan for at least 20 minutes before cutting. If desired, top blondies with bourbon toffee sauce and serve.


Note: You’ll likely have extra bourbon toffee sauce. Store in a sealed container (like a Mason jar) for up to two weeks in the fridge or six months in the freezer. Warm in the microwave before next use

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Original brownie recipe from Baker by Nature here

Maker’s Mark bourbon toffee recipe here