Bourbon Brown Butter Browndies
Buttery.
Caramel-y.
Gooey.
Fudge-y.
The perfect combination for deliciousness.
And these babies are sinfully scrumptious.

What's a Browndie you ask?

Well, I just made it up...
As it happen, I proclaim that it's what all brownie blondies should be called from here on out.

This particular delight has a combination of textures. The top is like a blondie but the inside it looks and tastes gooey and fudge-y like a brownie.

As always I've tried to keep things as simple as possible. It's a quick and easy recipe that yields the most unbelievably buttery bourboned caramel-y chunks of browndie, peppered with hunks of gooey chocolate pieces.

I'm going to warn you now: This stuff is fully addictive. Once you're hooked you will be a slave to it. You will stop at nothing to get your next piece. This is not a recipe for the faint of heart!

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 heaping tsp kosher salt
2 eggs
4 tsps vanilla-extract
1 3/4 - 2 cups dark brown sugar
1 cup bittersweet chocolate chips
1/4 - 1 cup chopped pecan (optional)
1/4 cup whiskery or bourbon

First, toss 2 sticks of butter in a medium-sized saucepan on a medium heat.


Swirl it around a few time until it all melts and to make sure the bottom doesn't burn.
It will foam, bubble and spatter. Keep your eyes on it and don't walk away.
After a few (3-4) minutes, you will start to smell the nuttiness.
Pour into a large bowl. Let it cool for 3-5 minutes.



Meanwhile, preheat oven to 350F and prepare your baking pan with parchment paper.


Pour brown sugar into the cooled butter liquid.
Mix with a wooden spoon for about a minute.



Add in the egg+vanilla. Mix until combined and shiny.





Isn't it just beautiful?
Just look at it
Silky.


Add in the flour+salt and mix until there's only a few pockets of flour visible.




Pour in your choice of liquor.
Go on.
And be generous with your poor.
You won't be disappointed, trust me.


Add the chocolate chips and chopped nuts.
Fold until evenly distributed but don't over mix.




Spread the chocolatey-gooey-dough into the baking pan.
Dust a small pinch of sea salt for that salty sweetness.
Note: don't over do it the sea salt (use wayyyyy less than what is pictured below; remember just a pinch).


Place the pan in the middle rack and bake in the oven.
[15 minutes if using 9 x 13 or 20-25 mins if using 8 x x8]



Or until the edges start to pull away from the sides and the middle is set.
In a matter time before your flat is filled with a buttery sweetness aroma.
Remove from oven and let it cool for 10 minutes.



Cut into desired portion sizes.

Serve right away.
I like mine with a couple scoop of vanilla ice cream.



And it is ten times better with melted, soft ice cream.


Or Package it up and pop into a sealed container.

It'll keep for a few day at room temperature and for a week in the fridge.
But once you've tried it, there's no way it'll last that long. You have been warned!