These Bourbon Street Blondies do have more fun!

Salted crunch on the outside and deliciously gooey and bursting with rich caramel flavor from the browned butter, bourbon, chocolate, and toasted pecans!

It’s a Mardi Gras party for your tastebuds! These blondies are easy and out of this world delicious– Each bite transports you to the Big Easy!

As they say in New Orleans, “Laissez les bon temps rouler.” Let the good times, roll!

Print Recipe

bourbon street blondies

These Bourbon Street Blondies do have more fun! Salted crunch on the outside and deliciously gooey and bursting with rich caramel flavor from the browned butter, bourbon, chocolate, and toasted pecans! It's a Mardi Gras party for your tastebuds!

Course

Dessert

Cuisine

Southern

Prep Time

20

Cook Time

30-40 minutes

Servings

1 inch blondies

Ingredients

dry ingredients

• 2 cups cake flour all-purpose will also work
• 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon

wet ingredients

• 1 cup unsalted butter 2 sticks - salted will do in a pinch
• 1 1/2 cups brown sugar
• 2 large eggs
• 2 tablespoons good bourbon
• 1 tablespoon vanilla extract

mix-ins and toppings

• 1 cup milk chocolate chips use a good chocolate like Ghirardelli
• 1 cup toasted pecans half for batter and half for topping
• 1 tablespoon flaky finishing salt

Course Dessert Cuisine Southern Prep Time 20 Cook Time 30-40 minutes Servings 1 inch blondies Ingredients dry ingredients 2 cups cake flour all-purpose will also work 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon wet ingredients 1 cup unsalted butter 2 sticks - salted will do in a pinch 1 1/2 cups brown sugar 2 large eggs 2 tablespoons good bourbon 1 tablespoon vanilla extract mix-ins and toppings 1 cup milk chocolate chips use a good chocolate like Ghirardelli 1 cup toasted pecans half for batter and half for topping 1 tablespoon flaky finishing salt

Instructions

1. Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper.
2. Brown the butter in a sauce pan over medium heat stirring frequently - do not stop looking at it, seriously browned butter turns to blacked butter fast! The butter should be frothy and bubbly and turn a nice amber color with little browned flecks it will smell slightly nutty. Remove from stove and let cool for 10 minutes.
3. Once cooled add the butter, brown sugar, eggs, bourbon, and vanilla and combine in a mixer.
4. Toast pecans on a sheet pan for 5 minutes - remove, cool, and roughly chop. 1/2 are for filling and 1/2 are for topping the blondies. Set aside.
5. In a separate bowl, whisk the dry ingredients together: flour, salt, cinnamon, and baking powder. Gradually add into bowl with the wet ingredient mixture. Mix until combined.
6. Add 1/2 of the chopped pecans and the chocolate chips into batter. Mix until fully incorporated, about one minute.
7. Pour batter into pan. Top with remaining pecans and sprinkle finishing salt on top. Bake at 350 degrees for 35-40 minutes.
8. Let cool and then cut into one-two inch squares — these are rich so bite size is perfect!