Bourbon Blondies with Pecans & Chocolate Chunks

bourbon blondies 3

Can this be short and sweet? That’s what people want on a Saturday morning- am I right? (Unless Molly has a new post up – it’s a good morning when something from her pops into my RSS feed.)

So. I learned last week that bourbon blondies are my friend Gwendolyn‘s go-to recipe for ski trips and weekends with friends. That same day, chatting with my roomie about what we should buy/bake/pack for our weekend at the Food Bloggers of Canada conference (such a great event, if you have the opportunity to go next time, do!), Jan offered to bake a batch of drunk (bourbon) blondies – her go-to recipe for get-togethers, she said.

When two of my favourite food writing people have a go-to recipe, I need to try it. Right?

bourbon blondies 1

Gwendolyn’s, which call for 1/4 cup bourbon to an 8×8-inch pan of blondies, are decidedly boozy. Jan’s much less so, with just 2 Tbsp in a 9×13-inch pan; hers are subtle and buttery, delivering a gentle nudge rather than a kick. Both have their merits.

bourbon blondies 2

One is essentially a double batch of the other, with butterscotch chips in place of the chocolate. So what we have here is a sliding scale of bourbon – for an 8×8-inch pan you can add 1-4 Tbsp of bourbon, and all will work. Or double the recipe easily if you have more company to share them with.

Either way, I imagine a warm slab would make a delicious vehicle for a scoop of vanilla ice cream. Next time.

bourbon blondies 3
bourbon blondies 3

Bourbon Blondies with Pecans & Chocolate Chunks

Recipe link


April 20, 2013

adapted from Patent and the Pantry and Family Bites

  • Makes: Makes 9-16 blondies.


1/2 cup butter, melted

1 cup packed brown sugar

1 large egg

1-4 Tbsp. bourbon or whiskey

1 tsp. vanilla

1 cup all-purpose flour

1/4 tsp. salt

1/2 cup chopped chocolate chunks or chips

1/2 cup chopped pecans


1Preheat the oven to 350F and butter an 8×8-inch pan or line it with parchment paper with extra hanging over the sides - this makes for easy removal and slicing. (This was Gwendolyn's idea - I usually eschew this step, but I'm glad I took the extra minute. So easy.)

2In a medium bowl, stir together the butter and sugar, then add the egg, bourbon and vanilla, stirring until smooth. Add the flour and salt and stir until almost combined; add the chocolate and pecans and stir just until blended. Spread into the pan.

3Bake for 25 minutes, or until the edges start to pull away from the sides and the middle is set. Cool at least slightly before cutting into squares.

Makes: Makes 9-16 blondies.

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12 comments on “Bourbon Blondies with Pecans & Chocolate Chunks

  1. Robyn
    April 20, 2013 at 9:32 am

    I’ve been wanting to make these since Gwendolyn posted them at the beginning of the year!

    It was so amazing to meet you at FBC, Julie! Can’t wait for strawberry season to make some more skillet strawberry jam!

  2. Amy @ Family feedbag
    April 20, 2013 at 9:56 am

    Who needs to drink bourbon when you can eat it? Between the bourbon and the pecans these feel fantastically southern. I should have popped by your room!

  3. Sue/the view from great island
    April 20, 2013 at 10:45 am

    What is it about overhead shots of blondies? They’re irresistible.

  4. Marelipie
    April 20, 2013 at 11:13 am

    This just might cheer my very grumpy husband up. Thanks for the inspiration!

  5. sara
    April 20, 2013 at 11:53 am

    These blondies look amazing! I am sooooo tempted to go to the kitchen and whip these up right now! :)

  6. molly
    April 20, 2013 at 2:04 pm

    aw, geez. you have me blushing, AND jonesing for a round of blondies (bourbon’d!). because, you know, even redheads need blondies 😉

  7. Sharon @ Red Poppy | Pink Peony
    April 21, 2013 at 8:57 am

    These look amazing~ I love blondies! I think I need to make these.

  8. Renee
    April 22, 2013 at 9:32 pm

    Oh man! These look crazy good. Amy and I totally should have stopped by your room! Now I have a grand excuse to go buy bourbon, if one ever needs an excuse to buy bourbon :)

  9. Elaine
    May 16, 2013 at 11:15 pm

    I just made these for a small get-together and. Um. These are incredible. I added a little sweetened coconut (for fridge-cleaning-out purposes); they came together in less than the time it took for my oven to preheat, and are just so, so awesome.

    • Julie
      May 17, 2013 at 8:08 am

      Elaine – I’m so happy to hear it!

  10. Laura
    June 16, 2013 at 7:54 pm

    Booze in blondies! I’m in!

  11. Mindy
    April 17, 2015 at 9:36 am

    I made these last night, just as the recipe was written (but with 4 tbsp of bourbon!). DELICIOUS! Bringing them to a BBQ tonight where I know they will receive rave reviews. Plan to keep this in my rotation. Thank you!

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