blondies... like brownies but more fun

These little treats carry a punch...consider yourself fairly warned!

Browned Butter & Bourbon Blondies

½ cup walnuts

¾ cup unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon cornstarch

¼ teaspoon salt

6 tablespoons unsalted butter, browned and cooled

¾ cup packed brown sugar

1 egg

1 teaspoon vanilla

2 tablespoons bourbon

½ cup chocolate chips

Preheat oven to 350 degrees.  

In a small pan, melt the butter (stir occasionally and watch it!) until browned and golden brown.  Remove from heat and allow to cool.

Spread the walnuts on a cookie sheet and toast (at 350 degrees) until golden brown and fragrant (8ish min). Allow to cool and lightly chop.

Cut a length of parchment paper to fit a 8x8 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.

Mix flour, baking powder, cornstarch and salt in a small bowl and whisk to combine well.

In a medium mixing bowl, beat the browned butter and brown sugar until blended.  Add the egg and beat until incorporated.  Add in the bourbon and vanilla and again mix just until incorporated.  Add in the dry ingredients and beat until just barely combined (don’t over mix).

Add the chocolate chips and toasted walnuts to the batter.  Fold in gently.  Spread the batter evenly in the prepared pan.  

Bake until the top is golden brown and shiny, about 22-24 minutes.  

Cool the Blondies in the pan then lift out using the parchment paper. Slice into bite sized pieces, as these little treats are rich!

(slightly adapted from http://www.savingdessert.com/2012/09/browned-butter-bourbon-blondies.html )