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Pretzel-Crusted Brown Butter Bourbon Blondies

Pretzel Crust

2 1/2 cups crushed pretzels

1 cup (2 sticks) melted butter


2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter

2 cups packed light brown sugar

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

2 tablespoons bourbon

1 cup chocolate chips (I used 1/2 cup semisweet chocolate + 1/2 cup white chocolate)

Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with non-stick spray.

Combine melted butter and crushed pretzels in a medium bowl until moistened. Press into the bottom of prepared baking sheet with the back of a spoon (or your hands) and set aside. If pretzels still seem loose, drizzle a little melted butter over the top or lightly spray with non-stick spray until the crust holds. 

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Next, brown your butter. Melt butter over medium heat until golden brown and nutty (more information on browning butter here). When butter is browned, remove from heat and pour into a large bowl. Stir in the brown sugar until smooth. Stir in the eggs, vanilla, and bourbon until smooth. 

Gradually stir in the flour mixture, mixing until thoroughly combined. Fold in the chocolate chips and pour over prepared pretzel crust. Using the back of a spoon or a rubber spatula, spread cookie batter evenly over crust.

Bake for 30-35 minutes, or until golden brown and the center tests clean when poked with a toothpick. Allow to cool completely before cutting into bars and serving... with a scoop of coffee ice cream on top, if you feel like living dangerously. 

Source: Adapted from Cheryl & Griffith Day's bourbon blondies, as found in The Back in the Day Bakery Cookbook.

Printed From: Bakergirl