Our super-simple brown butter peach blondies come together in a snap for the perfect treat for a summer picnic!

INGREDIENTS FOR THE BLONDIES:

• 120 grams/ 1/2 cup unsalted butter
• 1/2 cup packed dark brown sugar
• 1/3 cup raw sugar
• 1 large free range egg
• 1 teaspoon vanilla extract
• 1TBS Mrdc Big Peach Liqueur
• 1 cup flour
• 2 teaspoons ground cinnamon
• pinch of salt
• 1 1/2 cups white chocolate chips
• 8 firm ripe peaches, peeled, deseeded and roughly chopped

INGREDIENTS FOR THE GLAZE:

• 1/4 cup browned butter
• 1 1/2 cups powdered sugar
• 2 tbsp of Mississippi River Distillery Big Peach Liqueur

DIRECTIONS FOR THE GLAZE:

1. Mix 1/4 cup of browned butter 1 1/2 cups powdered sugar.
2. Blend in 2 tbsp of Mississippi River Distillery Big Peach Liqueur.
3. When it’s smooth set aside to drizzle over the hot blondies.

DIRECTIONS FOR THE BLONDIES:

1. Grease and line with baking paper a 20 cm/ 8-inch square cake pan.
2. In a medium, heavy bottomed pan over medium heat, melt the butter. The butter should be taken off the heat when it starts turning a brown color and emitting a nutty aroma. Cool slightly.
3. Beat together the butter and both sugars until smooth.
4. Whisk in the egg and vanilla extract until well incorporated.
5. Sift flour, cinnamon and salt into the butter mixture, fold in gently until just combined.
6. Fold in gently 1 cup white chocolate chips and peach slices.
7. Pour the blondie batter into the prepared baking pan. Make sure the top is smooth and even.
8. Scatter the remaining white chocolate pieces over the top.
9. Bake for 40 to 45 minutes, or until the edges are golden brown.
10. Cover the tin with foil if the white chocolate is browning too quickly. The edges should be a lovely golden brown. Don't worry too much if the middle is still a little wet - they will set more as they cool.
11. Drizzle the caramelized white chocolate glaze over the blondies while they cool.
12. Once cooled completely cut into squares and enjoy!