Friday, July 20, 2012
Full confession - these blondies weren't drunk. They weren't even tipsy. My Drunk Blondies were stone cold sober blondies because I didn't have any bourbon. I live in Kentucky, in the heart of bourbon country where the majority of the world's bourbon is produced and I didn't have any bourbon. I am hanging my head in shame and fully expect the Kentucky Colonels to show up at my door to revoke any rights to call myself a Kentuckian.
The issue of drunkenness or sobriety aside, these blondies are damn good. But how could they not be when they are chock full of butter, brown sugar, chocolate, pecans, and coconut? Baking up the golden brown that all bakers wish for, they were not only delicious, but pretty. And surprisingly, not too sweet.
Moist from a hefty amount of coconut, I think these are the perfect blondie base. I added slightly more chocolate chips and pecans than the recipe specified and I wouldn't have complained if there had been even more. Craisins would be a lovely swap for the chocolate or just an addition to the existing ingredients. Subbing or adding different nuts, chocolates, oats, or dried fruit would result in some fun and interesting combinations. While I didn't miss the bourbon, I don't think you would get any complaints if you slipped some in...
Back in the Day Bakery Cookbook, Cheryl & Griffin Day
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 pound (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons bourbon
1/4 cup chopped pecans
1/2 cup sweetened flaked coconut, toasted
1/4 cup mini semisweet chocolate chips
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9 X 13 X 2 inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
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 to 25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.