Apple Cinnamon Bourbon Caramel Blondies

bourbon blondies

My friend “made” some apple cinnamon bourbon recently. I don’t know the specifics, but it involved putting apple slices and cinnamon in an empty whiskey bottle and then refilling it with booze and letting it sit for some amount of time. And then he brought it to a party and let me try it and I said, “Oh god, that is awful…so awful…but can I have a couple tablespoons to make a dessert???”

Because the way to get people to share their alcoholic infusions with you is by making terrible faces and insulting them…But it worked! And I bring you Apple Cinnamon Bourbon Caramel Blondies!

Ingredients
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, browned and cooled
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
2-3 tablespoons bourbon
caramel

Directions
Preheat oven to 350 degrees.
In a small pan on medium heat, melt the butter stirring occasionally.  Cook the butter until it begins to have a nutty smell and turns an amber color.  Do not overcook and watch out–it burns easily. Remove the browned butter to a glass bowl or cup and set aside to cool.
Cut a length of parchment paper to fit a 8×8 baking dish allowing the paper to come up to the top of the pan on both sides.  Cut another sheet to fit in the opposite direction also trimming at the top of the pan.  Spray the parchment paper lightly with cooking spray.  Set aside.
Whisk 3/4 cup flour, baking powder and salt together in a small mixing bowl.  Set aside.
In another medium mixing bowl combine the browned butter and brown sugar until blended.  Add the egg and mix well.  Blend in the bourbon and vanilla and mix just until incorporated.  Fold the dry ingredients into the butter mixture just until combined.  Do not over-mix.
Spread the batter evenly in the prepared pan. Pour caramel in fancy swirls or crisscrossing lines all over the top.
Bake until the top is shiny, cracked and light golden brown, 22-24 minutes.  Try not to over-bake. Much like brownies, blondies should be soft and gooey, not crunch.
Cool the blondies in the pan then lift out using the parchment paper.  Transfer to a cutting board and slice into bite sized squares.  Enjoy!

I based this off a blondie recipe from Saving Room for Dessert, but took out the nuts and chocolate b/c I felt like that would be too many flavors with the apple cinnamon bourbon.
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