Easy Bourbon Chocolate Chip Blondies Recipe

If you’re hunting for the ultimate Bourbon Chocolate Chip Blondies Recipe, you’ve found it — buttery, slightly boozy, studded with chocolate, and perfect for serving tiny squares at a party or a big decadent slab for yourself. These blondies feel celebratory without being fussy, which makes them perfect for Derby parties, backyard barbecues, or any time you want something sweet with a grown-up twist.

Brief introduction to the recipe

Think of blondies as cookies and brownies’ best child: they keep the buttery, dense, fudgy texture but skip the cocoa-heavy darkness. Add bourbon, toss in chocolate chips and walnuts, and you get a bar that tastes like nostalgia and late-night porch chats. They bake fast, slice clean once cooled, and get better the day after (if they last that long). Tip: Underbake slightly for a fudgier center — they firm up as they cool.

Why you’ll love this recipe

• Fast and forgiving. Mix, spread, bake — done.
• Full-bodied flavor. The bourbon adds warmth and depth without overpowering.
• Customizable. Swap chips or nuts, or leave them out for a pure buttery blondie.
• Great for crowds. Slice small and serve as Bourbon Bars or hand out on a dessert tray.
• Chef’s bonus: these feel fancy but take almost no brain power.

The story behind the bars

I grew up with May being a hot swirl of mint juleps and race-day energy. Our family didn’t just watch the races — we made them an occasion. Over the years, I adapted a few old family flavors into easier forms, and these blondies came from wanting Bourbon Chocolate Pecan Blondies vibes without the pie fuss. The bourbon nods to Derby traditions; the chocolate and nuts nod to comfort. Plus, who doesn’t like a dessert that tastes like celebration and late-night conversation?

Ingredients breakdown — short, useful blurbs

Here’s what each thing does so you know why it matters.

• Butter (melted): Builds the rich, fudgy base. Use real butter for flavor.
• Light brown sugar (packed): Adds moisture and that butterscotch-y depth.
• Egg: Binds and gives structure.
• Vanilla: Enhances sweetness and aroma.
• Bourbon: Adds a warm, caramel-like note. A little goes a long way.
• Salt: Balances sweetness and amplifies other flavors. Don’t skip it.
• All-purpose flour: Keeps the bars dense but tender.
• Semisweet chocolate chips: Provide melty pockets of chocolatey joy.
• Chopped walnuts: Add crunch and a classic pecan-like vibe (substitute pecans if you want true Bourbon Chocolate Pecan Blondies energy).

Pro tip: Use a bottom-shelf bourbon for baking — save the sipping bottle for later. It adds flavor without wasting expensive liquor.

How to make them — step-by-step (short and clear)

1. Preheat & prep. Heat the oven to 350°F. Line an 8×8 pan with parchment and spray lightly.
2. Wet mix. Combine ½ cup melted butter and ¾ cup packed light brown sugar; whisk until smooth. Add 1 large egg, ½ tsp vanilla, ¼ cup bourbon, and a pinch of salt; stir until glossy.
3. Add dry. Fold in 1 cup all-purpose flour until just combined — don’t overmix.
4. Mix-ins. Gently fold in ½ cup semisweet chocolate chips and ½ cup chopped walnuts (or pecans).
5. Bake. Spread batter into the pan and bake 20–25 minutes. Edges should look set but center still jiggle a bit. Underbake slightly for fudgy blondies.
6. Cool & cut. Cool completely, then lift out on parchment and slice into 16 squares.

Bold tip: Let them cool fully before slicing — the structure firms up and gives cleaner cuts.

Pro tips for perfect results

• Don’t overmix. Once flour goes in, stir just enough to combine. Overworked batter = tough bars.
• Underbake intentionally. Blondies keep baking a bit as they cool. Pull them when the center still jiggles slightly.
• Two-pan method for doubled batches. If you double, split between two pans. It bakes more evenly.
• Use room-temp egg. It incorporates more smoothly.
• Thermometer note: If you want precision, the center should read about 200°F when done. I usually go by jiggle.
• Chill before cutting (optional). For ultra-clean squares, refrigerate once cool for 30 minutes.

Variations to try

• Bourbon Chocolate Pecan Blondies: Substitute pecans for walnuts for classic regional flair.
• Boozy Bourbon Blondies: Increase bourbon slightly (up to 1/3 cup) for a pronounced boozy note — not recommended for kids.
• Bourbon Bars with sea salt: Sprinkle flaky sea salt on top after baking for a salty-sweet pop.
• Chocolate-stuffed: Press a few extra chips on top immediately after baking for melty finish.
• Nut-free: Omit nuts and add extra chocolate chips or toasted coconut.

Baking science: why these textures work

The combination of melted butter and brown sugar creates a dense, fudgy crumb because melted fat coats flour proteins, limiting gluten formation. The egg gives structure while the minimal flour quantity keeps the bars tender. A touch of bourbon brings complexity, and chocolate chips add contrast. If you want cakier blondies, add an extra egg. But frankly, fudgy wins for these.

Best ways to serve

• Small squares for parties. Cut into 1–2” bites labeled “Boozy Bourbon Blondies” if you want to sound fun and slightly dangerous.
• With coffee or cocktail. They pair beautifully with coffee or a simple bourbon-based drink.
• As riff on cake. Stack a few squares with whipped cream for a quick birthday idea — yes, I’ve done it.
• Warm with ice cream. A scoop of vanilla over a warm blondie = instant applause.

Pairings & menu ideas

• Drinks: Mint julep, espresso, or a robust porter.
• Sides: Fresh berries or a citrus salad to cut the richness.
• Occasions: Derby Day, holiday cookie trays, potlucks, or weekend baking therapy.

Storage, reheating & make-ahead tips

• Room temp: Store airtight up to 3 days.
• Fridge: Keeps up to 1 week; cold squares taste denser and even more fudgy.
• Freezing: Wrap tightly and freeze up to 3 months. Thaw at room temp.
• Reheat: Quick zap in a warm oven (300°F for 5–7 minutes) revives that just-baked feel. Avoid microwaving for extended times — you risk a chewy texture.

FAQs (short & helpful)

Troubleshooting quick hits

• Edges too crunchy, center raw: Your pan too small or oven too hot. Next time, spread batter in the correct pan and lower temp by 10°F.
• Dry blondies: You overbaked — shorten time or remove when center jiggles.
• Too boozy: Use less bourbon next time or increase baking time slightly to mellow alcohol note.

Why this recipe works for celebrations

These bars hit nostalgia, adult flavor, and crowd-pleasing texture all at once. They feel elevated enough to serve at parties (hello, Bourbon Chocolate Pecan Blondies vibes) but simple enough to make any old Tuesday feel special. Plus, they slice into neat little bites — perfect for grazing tables where people want to taste everything without committing to a huge slice.

Final thoughts wrap-up

Whether you call them Bourbon Blondies, Bourbon Bars, or Boozy Bourbon Blondies, these blondies blend easy technique with grown-up flavor. They honor Derby roots with bourbon nods and satisfy chocolate cravings with chips and crunchy nuts. Make them for a party, a pick-me-up, or a holiday spread. Trust me — once you start, people ask for the recipe. And sometimes they ask for the bourbon too.

Ready to bake? Grab your mixing bowl, your trusty bottom-shelf bourbon, and a pan. These blondies come together fast and disappear faster. Bold final tip: Undercook just a touch — you want that fudgy center.

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