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Browned Butter Bourbon Blondies

Prep Time20 minsCook Time15 minsCategory
Spirit
 Cody Road Bourbon
Ingredients
 1 cup walnuts
 1 ½ cups unbleached all-purpose flour, plus
 1 tsp baking powder
 ½ tsp salt
 12 tbsp unsalted butter, browned and cooled
 1 ½ cups packed light brown sugar
 2 eggs
 2 tsp vanilla
 ¼ cup Cody Road Bourbon
 1 cup milk chocolate chips
Directions
1

Preheat oven to 350 degrees

In a small pan on medium heat, melt the butter stirring occasionally.

Cook the butter until it begins to have a nutty smell and turns an amber color. Do

not overcook or it will burn easily. Remove the browned butter to a glass

bowl or cup and set aside to cool.

Spread the walnuts in a single layer on a parchment lined baking sheet.

Bake at 350 degrees for about 15 minutes or until they are golden brown.

Transfer the nuts to a cutting board and chop lightly. Set aside.

Cut a length of parchment paper to fit a 9x13 baking dish allowing the

paper to come up to the top of the pan on both sides. Cut another sheet to

fit in the opposite direction also trimming at the top of the pan. Spray the

parchment paper lightly with cooking spray. Set aside.

Whisk 1 1/2 cup flour, baking powder and salt together in a small mixing

bowl. Set aside.

In another medium mixing bowl combine the browned butter and brown

sugar until blended. Add the egg and mix well. Blend in the bourbon and

vanilla and mix just until incorporated. Fold the dry ingredients into the

butter mixture just until combined. Do not over-mix. Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. Add the chocolate chips (with flour) and the toasted walnuts to the batter. Fold in gently. Spread the batter evenly in the prepared pan.

Bake until the top is shiny, cracked and light golden brown, 24-26 minutes. Do not over-bake. Blondies should be chewy, not crunchy.
Cool the Blondies in the pan then lift out using the parchment paper. Transfer to a cutting board and slice into bite sized squares. Try them with a drizzle of Browned Butter Bourbon frosting. Enjoy!

BROWNED BUTTER FROSTING:
2

2 sticks of butter
3-4 cups of powdered sugar
3 tsp Cody Road Bourbon

DIRECTIONS:
3

In a heavy bottomed sauce pan melt the butter until it foams and the foam dies down. STIR CONSTANTLY. It will quickly turn golden brown. Take it off the heat and pour it over the powdered sugar. Mix until thick and smooth. Then slowly add enough Cody Road Bourbon to make a smooth drizzle for your cake.

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
 1 cup walnuts
 1 ½ cups unbleached all-purpose flour, plus
 1 tsp baking powder
 ½ tsp salt
 12 tbsp unsalted butter, browned and cooled
 1 ½ cups packed light brown sugar
 2 eggs
 2 tsp vanilla
 ¼ cup Cody Road Bourbon
 1 cup milk chocolate chips

Directions

Directions
1

Preheat oven to 350 degrees

In a small pan on medium heat, melt the butter stirring occasionally.

Cook the butter until it begins to have a nutty smell and turns an amber color. Do

not overcook or it will burn easily. Remove the browned butter to a glass

bowl or cup and set aside to cool.

Spread the walnuts in a single layer on a parchment lined baking sheet.

Bake at 350 degrees for about 15 minutes or until they are golden brown.

Transfer the nuts to a cutting board and chop lightly. Set aside.

Cut a length of parchment paper to fit a 9x13 baking dish allowing the

paper to come up to the top of the pan on both sides. Cut another sheet to

fit in the opposite direction also trimming at the top of the pan. Spray the

parchment paper lightly with cooking spray. Set aside.

Whisk 1 1/2 cup flour, baking powder and salt together in a small mixing

bowl. Set aside.

In another medium mixing bowl combine the browned butter and brown

sugar until blended. Add the egg and mix well. Blend in the bourbon and

vanilla and mix just until incorporated. Fold the dry ingredients into the

butter mixture just until combined. Do not over-mix. Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. Add the chocolate chips (with flour) and the toasted walnuts to the batter. Fold in gently. Spread the batter evenly in the prepared pan.

Bake until the top is shiny, cracked and light golden brown, 24-26 minutes. Do not over-bake. Blondies should be chewy, not crunchy.
Cool the Blondies in the pan then lift out using the parchment paper. Transfer to a cutting board and slice into bite sized squares. Try them with a drizzle of Browned Butter Bourbon frosting. Enjoy!

BROWNED BUTTER FROSTING:
2

2 sticks of butter
3-4 cups of powdered sugar
3 tsp Cody Road Bourbon

DIRECTIONS:
3

In a heavy bottomed sauce pan melt the butter until it foams and the foam dies down. STIR CONSTANTLY. It will quickly turn golden brown. Take it off the heat and pour it over the powdered sugar. Mix until thick and smooth. Then slowly add enough Cody Road Bourbon to make a smooth drizzle for your cake.

Browned Butter Bourbon Blondies
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