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®.

Preparation Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour 5 minutes


  • 1-1/2 oz (1 shot)

    Maker's Mark® Bourbon

  • 1 pound 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
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A close up of fresh blackberries in a bowl.
  • STEP 1
    Preheat the oven
    Pre-heat oven to 350 degrees.
  • STEP 2
    Brown your butter
    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.
  • STEP 3
    Mix your ingredients

    In a mixer combine Maker's Mark®, brown sugar, brown butter and vanilla and mix at medium speed until well combined.

  • STEP 4
    Add eggs
    Scrape down sides of bowl and then add eggs and yolk one at a time on medium speed until well combined.
  • STEP 5
    Combine dry ingredients and add to mix
    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.
  • STEP 6
    Place batter in the oven
    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.

  • STEP 1
    Boil your ingredients

    Combine blackberries, Maker's Mark® and sugar in a saucepan and bring to a boil over medium-high heat.

  • STEP 2
    Let simmer
    Reduce heat and simmer until blackberries are thoroughly broken and it begins to resemble a sauce.
  • STEP 3
    Cool it down
    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.
A bottle of Maker's Mark bourbon whisky behind a tall glass with a Bourbon Bloody Mary over ice and a pickle, celery, and lime garnish. A small bowl of lime slices is to the left.

Maker's Mark® Blondies

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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.
Red icon on a cream-colored background, representing a bowl of sugar.

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.
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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.
Red icon on a cream-colored background, representing a cooking pan.

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.

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A photo of the classic Maker's Mark bourbon whisky bottle.