Drunken Blondies

I love brownies. Chocolate, cream cheese-laden, caramel, blonde; I don’t discriminate. But I really do love blondie brownies. (On a side note, if you are ever in Southwestern Ohio and have time to swing by Dorothy Lane Market, please do yourself a favor and try one of their brownies. They are called “Killer Brownies” for a reason, and I especially love their blondies.) Some brown sugar, butter, eggs, and flour, and these little goodies are born. Add some pecans, toasted coconut, and chocolate chips. Sounds good to me. How about some bourbon? Well okay, now we have something! Beware, these are sweet & addicting. Don’t eat & drive.

adapted from: The Back in the Day Bakery Cookbook
makes: 24 small or 12 large bars

2 cups unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ pound (2 sticks) butter, melted
2 cups packed light brown sugar
2 eggs, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons bourbon
¼ cup chopped pecans
½ cup sweetened flaked coconut, toasted*
½ cup semi-sweet chocolate chops, mini or regular

Position a rack in the middle of the oven and preheat the oven to 350. Grease a 9-by-13 inch baking pan and line with parchment, allowing the ends of the paper to hand over two opposite edges of the pan. Spray the parchment with cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips.

Pour the batter into the prepared pan and smooth the top with an offset spatula.

Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Using the over-hanging parchment as your handles, remove the brownies from the pan and cut into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.

*To toast coconut: Position a rack in the lower third of the oven and preheat the oven to 350. Spread the coconut in a baking pan and bake for 5-8 minutes, tossing every couple of minutes with a heat-resistant spatula to ensure even browning. Keep a close eye on the coconut, because it can burn easily.

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