Makes 1 9×9 pan
Prep time 15 minutes
Bake time 30-35 minutes
1 cup salted butter
1/4 cup Heritage Distilling BSB 103 High Altitude Brown Sugar Bourbon
1 cup dark brown sugar
1/2 cup granulated white sugar
1 whole egg, separated
2 egg yolks
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
Cream Cheese
8 ounces soft cream cheese
2 egg whites
1/4 cup granulated white sugar
Pinch of salt
Preheat oven to 350 degrees. Melt butter in a saucepan over medium heat until it begins to foam and brown. Turn the heat off and add the bourbon. Turn the heat back on medium to medium-high and cook 3-4 minutes to reduce the bourbon.
CAUTION: the bourbon can and will flambé creating a large flame if fire sparks within the pan. Do not be alarmed. The fire should stay contained to the pan. Turn the heat off and stand back, allowing the alcohol will burn off. The bourbon will reduce perfectly without a flambé. Just be aware that it can happen.
Cool the butter-bourbon mixture 5-10 minutes. Meanwhile, add the sugars and 1 whole egg plus 2 yolks to the bowl of a stand mixer or large mixing bowl using a hand mixer. Beat until the ribbon stage, about 5-7 minutes. Slowly stream in the warm butter, salt, and vanilla. Add the flour and baking powder and mix until just combined.
Mix the softened cream cheese and egg whites with the sugar until the mixture is silky smooth with no lumps. Press 2/3 of the dough into a parchment-lined 9×9 square pan. Pour the cream cheese over top of the dough and press the last 1/3rd of the dough over top of the cream cheese. Bake 30-35 minutes or until it’s just set. You want to remove the blondies before they are 100% cooked through. Cool 10 minutes before slicing.
