Bourbon-Spiked Blondies

Boubon-Spiked Blondies

Growing up, blondies reigned supreme in my house. At least as far as brownies were concerned. When baking for kids though, most parents don’t spike their homemade baked goods with booze.

Well, I’m not a parent and I’m not cooking for kids, which means I can pretty much do whatever I want when it comes to baking. So why not kick things up a bit with Maker’s Mark?

Bourbon is a great combo with blondies and the flavors really compliment each other well, especially with nuts and chocolate chips. The right amount of bourbon allows for the flavors of caramel, vanilla, honey and a little toastiness to come through quite nicely, but not so much that you feel the burn of the alcohol.

It all makes for an excellent “adult” treat.



Bourbon-Spiked Blondies
Adapted from the Joy of Cooking


2 cups flour
1/2 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
1 cup unsalted butter (2 sticks)
1 1/3 cups brown sugar
1/2 cup sugar
1/2 cup bourbon (I prefer Maker’s Mark)
2 eggs
2 egg yolks
1 TBSP vanilla
1 cup chocolate chips
1 cup chopped walnuts


Preheat oven to 350 degrees. Grease an 8 inch square or 8 x 11 inch baking pan.

In a large bowl, whisk together the flour, baking powder, baking soda and salt.

In a large sauce pan, melt the butter and bring to boil, stirring constantly, until it becomes a light golden brown color, about 4 mintues. Remove from the heat and stir in the brown sugar, sugar and bourbon until well blended. Let cool until barely warm and stir in the eggs, egg yolks and vanilla until fully incorporated.

Stir the wet mixture into the flour mixture until fully blended. Fold in the chocolate chips and walnuts. Scrape the mixture into the baking pan and even out with a spatula. Bake in the oven for 30-35 minutes, until the top is golden brown. The blondies should be done when a toothpick can be inserted in the middle and removed cleanly.

Cool the blondies in the pan on a rack. Slice into small squares and serve.


3 thoughts on “Bourbon-Spiked Blondies

  1. They ARE delish– though mine were baked by the chef himself, so perhaps they were biased. While we’re on Burbon inspired foods, here’s one for Derby Pie– think spring!

    Woodford Reserve® Race Day Pie
    3 large eggs, lightly beaten
    1/4 cup (1/2 stick) butter, melted, cooled
    1/4 cup flour
    1/2 cup sugar
    1/2 cup light corn syrup
    1 teaspoon Vanilla
    1/3 cup Woodford Reserve® Kentucky Bourbon
    3/4 cup semi-sweet choclate chips
    3/4 cup pecans, chopped
    1 10-inch pie pan, lined with shortbread dough

    Preheat oven to 350 degrees. Set chocolate chips and pecans in pie shell. Combine the butter, corn syrup, flour, eggs, sugar, vanilla, and bourbon in a bowl and mix well. Pour over pecan pieces and chocolate chips and bake in the oven for 30 minutes or until pie has only a slight jiggle in center. Let set for 15 minutes before cutting. It can then be reheated and served with ice cream and Woodford Reserve dessert sauces.

  2. Absolutely delish!!! The bourbon was an excellent addition. Thanks for the wonderful recipe! I will be making this for many years to come!

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