Bourbon Pecan Blondies with Salted Caramel
Bourbon adds oak and vanilla notes; the amount is modest so the batter structure remains stable. The recipe is built for a Chewy result in a 9×9-inch.
Ingredients
- 170 g butter
- 240 g brown sugar
- 2 eggs
- 180 g flour
- 80 g pecans
- 25 ml bourbon
- 100 g thick caramel
- salt
Method
- Heat oven to 175°C/350°F and line the specified metal pan. If the recipe uses browned butter, brown it first and let it cool until warm.
- Whisk butter with brown sugar until smooth and cohesive. Add eggs one at a time, then vanilla and any liquid flavouring.
- Fold in flour and salt until just combined. Add nuts, white chocolate, dark chocolate or other inclusions named in the recipe.
- Spread into an even layer. Add caramel or fruit only where specified, keeping wet additions away from exposed pan edges.
- Bake until the edges are set and the centre springs back lightly while remaining moist. Cool before cutting to let the brown-sugar-rich crumb become chewy.
Why this formulation works
Bourbon adds oak and vanilla notes; the amount is modest so the batter structure remains stable.
Pan, doneness and texture
The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.
For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.
Recipe notes
- Use weight measurements for the most repeatable result.
- Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.
Useful next steps
Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.