Brown Butter Bourbon Bars
Blondie type bars with toffee chips, white chips, chocolate chips and a hint of bourbon.
Servings 24 bars
Cost 5
Ingredients
- 8 oz unsalted butter, cut into chunks
- 1 cup very firmly packed brown sugar
- ½ cup granulated sugar
- 2 medium eggs (about 85 to 90 grams total)**
- 2 ½ to 3 tablespoons bourbon whiskey
- 1 ½ teaspoons vanilla or vanilla bean paste
- 2 ¼ cups all-purpose flour fluff, then spoon and level or scoop and sweep
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup toffee bits
- 1 ½ cups semisweet chocolate chips (or a mix of milk and semisweet)
- 1 cup white chips
- ¾ cups pecans toasted and chopped
Instructions
- Preheat oven to 350 degrees F. Line the inside of a 9x13 inch metal pan with foil or parchment. Grease the bottom of the pan.
- Brown the butter in a small saucepan and scrape it into a mixing bowl, getting all of the browned bits. Let cool just slightly (about 3 to 5 minutes).
- Add both sugars and whisk well. Add eggs and whisk just until they are mixed in. Whisk in the bourbon and vanilla. Scrape sides of bowl again.
- Thoroughly mix together flour, baking soda and salt and gradually add to batter, stirring just until blended. Stir in toffee bits, chips and nuts.
- Transfer dough to a 9x13 inch baking pan and press down evenly. A trick is to dampen your fingers with a little water (or bourbon) or press down with parchment paper. Bake for about 25 minutes or until bars appear slightly cracked and golden brown.
- Let cool in pan, then remove from pan and cut into bars.
Notes
I like to use slightly smaller amounts of egg to keep the bars dense. Some of the large eggs these days are more like medium size eggs so don't worry if your eggs say large. Just hold back a little egg white when you crack the second egg, or if you want you can weigh the eggs. Just don't use extra-large or jumbo.