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Best Brown Butter Whiskey Salted Caramel Blondies

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These blondies combine nutty browned butter, smooth whiskey, and salted caramel for a comforting yet grown-up dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 1 1/4 cups (250 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) whiskey (smooth bourbon or rye recommended)
  • 3/4 cup (180 g) salted caramel bits or sauce
  • Optional: 1/2 cup (60 g) chopped toasted pecans or walnuts

Instructions

  1. Brown the butter: Place 1 cup (227 g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then starts turning golden brown with a nutty aroma (5–7 minutes). Remove from heat and let cool slightly; it should still be warm but not hot.
  2. Mix wet ingredients: In a mixing bowl, whisk together the browned butter and 1 1/4 cups (250 g) packed light brown sugar until smooth. Add 2 large eggs, one at a time, whisking well after each. Stir in 2 teaspoons pure vanilla extract and 1/4 cup (60 ml) whiskey. The batter will be glossy and thick.
  3. Combine dry ingredients: In another bowl, sift together 1 3/4 cups (220 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—do not overmix.
  5. Add caramel and nuts: Gently fold in 3/4 cup (180 g) salted caramel bits or swirl in caramel sauce with a knife. If desired, stir in 1/2 cup (60 g) chopped toasted pecans or walnuts.
  6. Prepare pan and bake: Pour batter into an 8×8-inch baking pan lined with parchment paper, spreading evenly. Bake at 350°F (175°C) for 25-30 minutes. The edges should be golden, and a toothpick inserted near the center should come out with a few moist crumbs.
  7. Cool and slice: Let the blondies cool completely in the pan on a wire rack before lifting them out and cutting into squares.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as amber flecks appear. Use a smooth bourbon or rye whiskey for best flavor. Fold batter gently to keep blondies tender. Underbake slightly for gooey centers. Toss caramel bits in flour before folding to prevent clumping. Store in airtight container at room temperature for up to 3 days or freeze for 2-3 months.

Nutrition

Keywords: brown butter, whiskey, salted caramel, blondies, dessert, easy recipe, caramel blondies, whiskey blondies, quick dessert

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