Author Lori Rice explores baking with beer in Sift magazine, and shares this recipe with us. The sweet, oaky notes of a bourbon barrel-aged beer go well with just about any dessert, and blondies are an especially good fit.
Preheat the oven to 350°F. Grease an 8" square pan.
In a medium heatproof bowl, melt the butter in the microwave. Or heat the butter in a saucepan set over medium heat, then transfer it to a bowl. Stir in the brown sugar and let the mixture cool to lukewarm.
Stir in the egg, salt, and beer. Add the flour and baking powder and stir until the batter is evenly combined. Stir in 1/2 cup of the diced nuts.
Spread in the prepared pan and sprinkle the remaining nuts on top.
Bake the blondies for 25 to 27 minutes, until the edges just begin to pull away from the sides of the pan and a cake tester or toothpick inserted in the center comes out clean.
Remove the blondies from the oven and let them cool for at least 10 minutes before cutting.
Store, covered, on the counter for up to 3 days; freeze for longer storage.
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