Post by dgarr on Nov 21, 2012 20:19:13 GMT -5
Alex found this one and it looks yummy 
There’s 1/2 a cup of Bourbon in that sauce so you really taste it and it helps draw out the Bourbon flavor in the blondies. But just by themselves, these blondies are worth making. Make them today, eat them tonight, and in your sleep you’ll find yourself muttering, to the chagrin of your bed partner, my new mantra:
Butter. Chocolate. Pecans. Coconut. Bourbon. Butter. Chocolate. Pecans. Coconut. Bourbon. Butter. Chocolate. Pecans. Coconut. Bourbon….
Recipe: Drunk Blondies
Summary: From the “Back in the Day Bakery” book.
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon baking powder, preferably aluminum-free
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 (pop into a 350 oven on a cookie sheet until fragrant and golden brown, about 7 minutes; watch it, though, it burns easily)
1/4 cup mini semisweet chocolate chips
Instructions
Position a rack in the middle of the oven and preheat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan. (This’ll help you lift it out later. Also, you might want to grease the parchment too… I did!)
In a medium bowl, whisk 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 (my batch took longer: closer to 35 minutes), until the top is golden brown and a tester comes out clean. 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.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
My rating 5 stars: ★★★★★ 1 review(s)
There’s 1/2 a cup of Bourbon in that sauce so you really taste it and it helps draw out the Bourbon flavor in the blondies. But just by themselves, these blondies are worth making. Make them today, eat them tonight, and in your sleep you’ll find yourself muttering, to the chagrin of your bed partner, my new mantra:
Butter. Chocolate. Pecans. Coconut. Bourbon. Butter. Chocolate. Pecans. Coconut. Bourbon. Butter. Chocolate. Pecans. Coconut. Bourbon….
Recipe: Drunk Blondies
Summary: From the “Back in the Day Bakery” book.
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon baking powder, preferably aluminum-free
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 (pop into a 350 oven on a cookie sheet until fragrant and golden brown, about 7 minutes; watch it, though, it burns easily)
1/4 cup mini semisweet chocolate chips
Instructions
Position a rack in the middle of the oven and preheat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan. (This’ll help you lift it out later. Also, you might want to grease the parchment too… I did!)
In a medium bowl, whisk 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 (my batch took longer: closer to 35 minutes), until the top is golden brown and a tester comes out clean. 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.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
My rating 5 stars: ★★★★★ 1 review(s)
