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.
1 hour 5 minutes
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.