Preheat the oven to 350 F or 180 C and line an 8 inch square or 11 by 7 inch rectangular pan with parchment paper.

Place the butter in a small saucepan over medium-low heat and let it melt, bubble and foam. Swirl the pan to keep the butter moving, until it turns a deep golden brown color and dark brown specks begin to appear on the surface. Then cool completely.

To the cooled brown butter, add the brown sugar, followed by the egg, vanilla extract and bourbon.

Next add all the dry ingredients (salt, baking powder, flour) and stir until well-combined.

Fold in the nuts, chocolate and any other extras you wish to add.

Pour the mixture into the prepared tin and bake for 20-30 minutes or until golden brown and set. For a chewier, gooier blondie, bake the dish for just over 20 minutes. For a crisper, firmer blondie, bake for closer to 30 min.

These can be served as a snack, or for a decadent dessert, warm them up, then top with a scoop of vanilla ice cream and chocolate sauce. Also note that for a non-alcoholic version, you can omit the booze altogether and reduce the flour to 1 cup (125 g).