There’s no better way to celebrate Derby season than with a dessert that combines two Kentucky favorites: bourbon and chocolate. These Bourbon Chocolate Chip Blondies are a bite-sized twist on classic Derby Pie, rich with flavor and simple enough to make any time of year. With notes of caramel from the bourbon, melty semi-sweet chocolate, and a soft, chewy blondie base, this recipe is indulgent yet approachable—perfect for parties, potlucks, or cozy nights at home.
A Kentucky Classic with a Twist
Since moving to Louisville, I’ve learned that bourbon can be incorporated into just about anything—and dessert is no exception. In this recipe, bourbon adds depth and a warm caramel-like richness that perfectly complements the sweetness of the blondie and the slight bitterness of the chocolate. I used Maker’s Mark Bourbon, but you can use whatever bourbon you prefer or already have on hand.
Simple to Make, Rich in Flavor
Despite their gourmet flavor, these blondies are surprisingly easy to whip up. With pantry staples like flour, butter, brown sugar, eggs, and chocolate chips, plus a splash of bourbon, the batter comes together in minutes. For best results, I recommend using a stand mixer or hand mixer to get that perfectly smooth and even texture. Once baked, the blondies emerge golden on the edges, chewy in the center, and irresistible with their bourbon-chocolate combo.
Perfect for Derby and Beyond
These Bourbon Chocolate Chip Blondies are ideal for Derby parties, holiday gatherings, or simply treating yourself. Cut them into bite-sized squares for easy serving at events, or enjoy them warm with a scoop of vanilla ice cream for an extra indulgent dessert. However you serve them, they’re guaranteed to be a hit with bourbon lovers and chocolate fans alike.
How to Store Bourbon Chocolate Chip Blondies
- Room Temperature: Store cooled blondies in an airtight container at room temperature for up to 4 days.
- Refrigerator: To extend freshness, keep them in the fridge for up to 1 week. Let them sit at room temperature before serving for the best chewy texture.
- Freezer: Wrap blondies tightly in plastic wrap or foil, then place in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven feel.
Troubleshooting Tips for Perfect Blondies
- Blondies Too Dry: This usually happens if they’re overbaked. Start checking for doneness a few minutes before the timer goes off—the center should look set but still slightly soft.
- Blondies Too Gooey: If the middle isn’t setting, they may need a few extra minutes in the oven. Also, make sure your oven temperature is accurate.
- Bourbon Flavor Too Strong: Use a little less bourbon if you prefer a milder taste, or balance it with more chocolate chips.
- Blondies Falling Apart: Let them cool completely before cutting. Warm blondies are softer and can crumble easily.
- Uneven Texture: Mix the batter until just combined. Overmixing can make blondies tough instead of chewy.
Tools Used To Make Bourbon Chocolate Chip Blondies
- 12 piece white dishware set (Amazon $79.99)
- Kitchen Aid 7 Speed Hand Mixer (Amazon $90)
- Powdered Sugar Duster (Amazon $9)
Bourbon Chocolate Chip Blondies
Equipment
Ingredients
- 1/2 cup salted butter 1 Stick
- 3/4 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup Bourbon
- pinch salt
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°. Line a square (8" x 8") baking dish with parchment paper, set aside
- Mix together the melted butter and brown sugar until well-combined. Add in the egg, vanilla, bourbon, and salt and stir until smooth
- Add in the flour, and stir until just combined. Fold in the chocolate chips and chopped walnuts
- Spread the mixture into the prepared baking dish, making sure to spread it out evenly. Bake in preheated oven for 20-25 minutes, or until the edges look solid, but the center still looks soft. Cool completely, then lift the blondies out using the edges of the parchment paper as handles and slice into squares.
Leave a Comment