On the Menu: Bourbon Butterscotch Blondies

I made this sweet, chewy, gooey recipe for our Kentucky Derby Party a few weeks ago and forgot to share with you all! I transformed a regular brownie recipe into something more Derby-ready. I suppose anything is Derby-ready if it contains bourbon! Read on for more info on how to make these delicious treats!

You'll need:

1/2 cup unsalted butter (1 stick and extra for buttering your pan)

1 cup packed brown sugar

1 egg

1 pinch flaky salt (sea salt/kosher salt)

1 cup + 2 tablespoons flour

1 tsp vanilla

3 tablespoons of bourbon

1/2 cup bittersweet chocolate chips

1/2 cup butterscotch chips

Preheat oven to 350 degrees. Butter a 9x13" pan.

Brown one stick of butter in a saucepan by letting butter simmer on low to medium heat until it begins to froth and brown. Stir frequently to avoid burning. Mix browned butter and 1 cup brown sugar until smooth. Add 1 egg and pinch of salt and mix well. Gradually add 1 cup of flour (add additional flour if choosing to use bourbon) and mix until incorporated. Add 3 tablespoons bourbon, chocolate chips, and butterscotch until mixture is well mixed. Spoon into baking dish and cook 25 minutes. 

Let blondies cool for 10 minutes before slicing. This is a very gooey recipe and the blondies come out almost as thin and chewy as cookies. For a less chewy and thicker blondie, do not add additional flour and use an 8x8 pan.