Three Blackberry blondies with Blackberry Sauce on Top
Three Blackberry blondies with Blackberry Sauce on Top

Maker's Mark® Blondies

Serves: 4–6

It's hard to beat a warm, gooey blondie recently out of the oven. These blondies are made all the better with a splash from your favorite redhead – Maker's Mark® Bourbon, of course. The vanilla extract and brown sugar are a natural match for the caramel flavor found in Maker's®. Don't skip the extra step of preparing the blackberry topping, also made with Maker's®, to pour over your blondies.

Prep time
20 minutes
Cook time
45 minutes
Total time
1 hour 5 minutes

What to get

  • 1-1/2 oz. (1 shot) Maker's Mark Bourbon
  • 1 lb. butter, unsalted
  • 4 cups brown sugar
  • 4 tsp. vanilla extract
  • 3 whole eggs
  • 1 egg yolk
  • 4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
Maker's® Blackberry Topping
  • 2 cups ripe blackberries
  • 3 oz. (2 shots) Maker's Mark Bourbon
  • 1/3 cup sugar
  • 1 tsp. vanilla extract

What to do

  1. Pre-heat oven to 350 degrees.
  2. To 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.
  3. In a mixer combine Maker's Mark, brown sugar, brown butter and vanilla and mix at medium speed until well combined.
  4. Scrape down sides of bowl and then add eggs and yolk one at a time on medium speed until well combined.
  5. In 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.
  6. Pour 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.
For blackberry topping
  1. Combine blackberries, Maker's Mark and sugar in a saucepan and bring to a boil over medium-high heat.
  2. Reduce heat and simmer until blackberries are thoroughly broken and it begins to resemble a sauce.
  3. Remove 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.
Notes from Chef Newman
Exact on extract
Imitation vanilla is cheaper and will work in a pinch, but it can't beat the real thing. Vanilla is such an important part of a blondie's flavor profile that it is worth the splurge. It's also better for you with its antioxidants and anti-inflammation abilities.
Make your own
If you find yourself short on brown sugar – another key flavor component of blondies – you can easily make your own. Just mix a cup of white sugar with two teaspoons of molasses.
Cleaner cuts
It's hard to resist warm blondies but cutting them too soon can be a little messy. If appearance is important to you, let them come to room temperature first and then put them in the freezer for a few minutes. This and a sharp knife will give you precise cuts.
Tips, tools & techniques
Browning the butter gets this recipe off on the right foot. You could simply cream the butter, but browning adds depth and a pleasant nuttiness. Cook it on medium-low for about seven minutes. When it's fragrant and golden brown in color, it's done. The step makes a difference and is one you can use in other baked goods. The amount of butter used here is also important, and it's better not to skimp on it. It's what helps gives the blondies the fudgy texture of a brownie without the fudge, of course.