Derby Blondies
 
Makes 16
Ingredients
  • ½ cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1⁄8 teaspoon fine sea salt
  • 1⁄3 cup finely chopped walnuts
  • 1⁄3 cup mini semisweet chocolate chips
  • Salted Caramel Sauce (recipe follows)
  • Garnish: mini semisweet chocolate chips
Instructions
  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in egg until combined. Beat in bourbon and vanilla extract.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in walnuts and chocolate chips just until incorporated. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in pan.
  5. Using excess foil as handles, remove from pan and trim edges to form a 7-inch square. Cut into 16 (approximately 1½-inch) squares.
  6. Drizzle Salted Caramel Sauce on top as desired. Garnish with chocolate chips, if desired. Store in an airtight container at room temperature and serve within 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/derby-blondies/