MAKER'S MARK® BLONDIES
MADE WITH MAKER'S MARK®
Unbeatably warm, gooey blondies where vanilla, brown sugar and caramel from Maker's Mark® come together in harmony.
About
this recipe
It's no secret that everyone loves blondies. Ours are all the better with a splash from your favorite redhead – Maker's Mark® Bourbon. Vanilla and brown sugar are a natural match for the caramel flavor found in Maker's®. Don't skip the blackberry topping, also made with Maker's®.
Ingredients
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1-1/2 oz (1 shot)
Maker's Mark® Bourbon
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1 pound butter, unsalted
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4 cups brown sugar
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4 tsp vanilla extract
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3 whole eggs
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1 egg yolk
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4 cups flour
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2 tsp baking powder
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1 tsp salt
Maker's® Blackberry Topping
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2 cups ripe blackberries
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3 oz (2 shots) Maker's Mark® Bourbon
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1/3 cup sugar
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1 tsp vanilla extract
Preparation
Instructions
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STEP 1Preheat the ovenPre-heat oven to 350 degrees.
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STEP 2Brown your butterTo make brown butter, add 1 pound of unsalted butter to a heavy bottom pan over medium heat. Let cook until it stops foaming, begins to look brown and begins to smell nutty.
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STEP 3Mix your ingredients
In a mixer combine Maker's Mark®, brown sugar, brown butter and vanilla and mix at medium speed until well combined.
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STEP 4Add eggsScrape down sides of bowl and then add eggs and yolk one at a time on medium speed until well combined.
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STEP 5Combine dry ingredients and add to mixIn a separate bowl combine flour, baking powder and salt until mixed well. On low speed combine half of the dry ingredients to wet and then scrape down sides and repeat making sure not to over stir. Batter will be thick.
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STEP 6Place batter in the ovenPour batter into a greased 10x10 baking pan and cook at 350 degrees for 45 minutes or until a toothpick is inserted and comes out clean.
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FOR THE BLACKBERRY TOPPING
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STEP 1Boil your ingredients
Combine blackberries, Maker's Mark® and sugar in a saucepan and bring to a boil over medium-high heat.
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STEP 2Let simmerReduce heat and simmer until blackberries are thoroughly broken and it begins to resemble a sauce.
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STEP 3Cool it downRemove from heat and add vanilla extract, mix well and let cool to room temperature to thicken. Sauce can be strained after cooling to remove any blackberry seeds if you wish.
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