Yes — replace with extra vanilla and a tablespoon of milk. You’ll lose the boozy warmth but keep the texture.

What bourbon should I use?

Anything mid- or bottom-shelf. No need to ruin your good bottle. FYI: the flavor concentrates during baking, so a modest splash does the trick.

Can I use brown butter?

Absolutely. Brown the butter for a nuttier, caramel note — delicious.

Chill or refrigerate completely before slicing. Use a sharp knife and wipe it between cuts.

Don’t. Split into two pans for even baking.

A grown-up riff on a Southern favorite — boozy, buttery bars studded with chocolate and crunchy nuts. No pie pan required; just mix, bake, and slice.

Scale

Heat the oven to 350°F. Line an 8-inch square pan with parchment so you can lift the bars out easily; set the pan aside.
In a mixing bowl, whisk the warm melted butter together with the packed brown sugar until smooth and glossy. Add the egg, vanilla, bourbon, and a pinch of salt; beat until the mixture is uniform.
Fold the flour into the wet ingredients just until no streaks remain — don’t overwork the batter. Gently fold in the chocolate chips and chopped walnuts.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Slide it into the oven and bake 20–25 minutes. The edges should look set while the center keeps a slight jiggle.
Take the pan from the oven and let the blondies cool completely on a wire rack. Use the parchment to lift the slab from the pan, then cut into 16 squares.

Underbake slightly for best texture. Pull them when the center still wobbles a bit — they’ll firm up as they cool.
Use a modest bourbon—no need to cook with your top-shelf bottle.
For cleaner slices, chill the pan for 20–30 minutes before cutting.
Swap pecans for walnuts if you prefer a more traditional Derby-Pie–style nuttiness.