If the combination of brown butter, bourbon and blondie doesn’t entice you, I don’t know what will.
The Blondie is an intriguing bar. It isn’t quite a brownie, nor is it an ordinary chocolate chip cookie. But it has inherited the best characteristics of each. Unlike its darker cousin, the Blondie isn’t defined by its chocolatey-ness (though obviously that is an important factor). You do have a little more leeway with the flavor combination. What blondies and brownies do share in common is their chewy, fudgy texture. Blondies resemble the flavor combination of cookies- a caramel infused, salty-sweet batter speckled with puddles of chocolate, but they lack the texture of a chocolate chip cookie- primarily the crisp exterior. In short, blondies are a hybrid of both, chocolate chip cookies and brownies. Where one lacks, the other compensates.
I like to use brown butter when I make blondies. It’s pretty self-explanatory- brown butter has a nutty aroma and a rich caramel flavor, so it has far more to offer than regular old melted butter. Paired with brown sugar, you’ve got the ultimate flavor combo for the base of these blondies.
I also like to infuse the batter with several tablespoons of bourbon. Whisky is great too- I love the paring of whisky, chocolate and caramel (hence the Whisky Salted Caramel Truffles were born). The bourbon adds a nice kick at the end, but it’s super subtle (only 3 tbsp). For a deeper bourbon flavor, I would double the amount of alcohol- it makes the blondies gooier- but oh, so good.
Obviously, you do need chocolate in here to counter the sweetness of the batter. I use a combination of milk and dark chocolate chips. It’s important to use a good quality