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Bourbon Barrel-Aged Blondies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid for Lori Rice

Bourbon Barrel-Aged Blondies Recipe

Author Lori Rice explores baking with beer in Sift magazine, and shares this recipe with us. The sweet, oaky notes of a bourbon barrel-aged beer go well with just about any dessert, and blondies are an especially good fit.

At a glance

Prep
Bake
Total
Yield
one 8" square pan, 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 8 tablespoons (1/2 cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 3 tablespoons bourbon barrel-aged beer (see "tips," below)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon baking powder
  • 3/4 cup diced toasted walnuts or pecans, divided

Instructions

  1. Preheat the oven to 350°F. Grease an 8" square pan.
  2. In a medium heatproof bowl, melt the butter in the microwave. Or heat the butter in a saucepan set over medium heat, then transfer it to a bowl. Stir in the brown sugar and let the mixture cool to lukewarm.
  3. Stir in the egg, salt, and beer. Add the flour and baking powder and stir until the batter is evenly combined. Stir in 1/2 cup of the diced nuts.
  4. Spread in the prepared pan and sprinkle the remaining nuts on top.
  5. Bake the blondies for 25 to 27 minutes, until the edges just begin to pull away from the sides of the pan and a cake tester or toothpick inserted in the center comes out clean.
  6. Remove the blondies from the oven and let them cool for at least 10 minutes before cutting.
  7. Store, covered, on the counter for up to 3 days; freeze for longer storage.

Nutrition Information

  • Serving Size one 2" square, 43g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 185
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 27mg
  • Sodium 82mg
  • Total Carbohydrate 22g
  • Dietary Fiber 0g
  • Sugars 13g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.