Brownies and Bars

Bourbon Blondies

I had the dubious task of breaking a bit of bad news to my bosses the other day.

And by “a bit”, I mean I gave them notice that I was leaving the company.

In short form, I quit. 

It wasn’t an easy thing to do, because I’ve been here for 4 1/2 years. Since day one of the business, really. And I’m going to miss them, in a strange kind of way. But the time has come for me to move on.

By moving on, I mean I’m moving away (but that’s a story for later).

So, being the nice person that I am, I made a batch of blondies to soften the blow. I figure now’s the time to be extra kind to their ravenous sweet tooth, and try out some new recipes that I’ve been saving for a rainy day. Although the temps are in the 70’s here, without a drop of precipitation in the forecast…. unlike the southern states, which are getting pummeled with ice and snow………

Anyway, these were a hit. Chewy, crunchy and sweet, I will definitely make them again. And, like all brownie/blondie recipes, they are infinitely adaptable and changeable with add-ins (i.e., chocolate chips, coconut, broken pretzels, corn flakes, etc.).


Bourbon Blondies – adapted from serious eats

8 tbs. unsalted butter, melted
1 cup brown sugar
1 large egg
1 tsp vanilla
1/4 cup bourbon
1 cup plus 1 tablespoon all-purpose flour
1/2 cup toasted nuts, chopped
Adjust oven rack to middle position and preheat oven to 350°F. Grease 8- by 8-inch pan with butter. In a large bowl, use a hand mixer to beat together butter and sugar until smooth. Add egg and vanilla; beat until well combined. Beat in bourbon. Add flour and mix until just incorporated. Stir in nuts. Pour batter into pan and bake just until golden and a cake tester inserted into the middle of the blondies comes out clean, 20-25 minutes. Let cool in pan 15 minutes before cutting into squares.

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