Brown-Butter Bourbon Blondies with Toasted Pecans
These blondies use brown butter for a nutty flavor and a small amount of bourbon. They bake in a regular pan or Dutch oven and travel well once cooled.
Ingredients (makes one 8- or 9-inch pan)
1/2 cup butter, 1 cup brown sugar, 1 egg, 1–2 tablespoons bourbon, 1 teaspoon vanilla, 1 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2–3/4 cup toasted pecans (chopped).
Method
Melt the butter in a saucepan over medium heat and continue cooking until it turns golden brown and smells nutty. Let cool slightly. Stir in the brown sugar, then the egg, bourbon, and vanilla. Add the flour, baking powder, and salt and mix until just combined. Fold in the pecans. Spread into a greased 8- or 9-inch pan or Dutch oven. Bake at 350°F (or over medium campfire coals with coals on the lid) for 20–25 minutes until the edges are set and the center is just firm. Cool before cutting.
Browning the butter adds flavor; watch it so it does not burn. The blondies keep well wrapped for a couple of days and make an easy dessert to bring to a campsite.
Baking does not reliably remove all alcohol. For anyone avoiding alcohol, replace bourbon with milk and use alcohol-free vanilla. USDA alcohol-retention data
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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