Ingredients
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
If you’re out of bourbon or prefer a non-alcoholic version, you can substitute with vanilla extract or even a dash of espresso for a different but equally delicious flavor profile. My grandmother always taught me to adapt recipes with what you have on hand, and that’s a tradition I’ve carried into all my cooking and baking.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and bourbon.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for about 15 minutes before lifting them out using the parchment paper overhang. Transfer to a wire rack to cool completely before cutting into squares.
These blondies are a testament to the lessons learned from my abuela’s kitchen – patience and attention to detail result in the most rewarding dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International