Saturday, May 31, 2014

Bourbon Blondies!

Two very amazing things are happening here. For one, I've listed bourbon in a recipe. That's great news in itself, but there is one other standout moment happening–I am actually endorsing blondies. Now, you may not know this but I hate used to hate blondies. I always looked at blondies like the half-ass version of a brownie–a pathetic, flavorless step-brother to the chocolate chip cookie. Recently, my brother-in-law mentioned that he loved blondies and a very intense dessert debate ensured. (We've been down this road a few years back on the topic of fudge, as I lack respect for any fudge that's not chocolate.) Anyway, after some convincing arguments on his part, I decided to give blondies a second chance. Boy, am I glad I did! Really, all the blondie needed was a little love and a good amount of bourbon. Sure, you could use any whiskey, but the bourbon packs a sweet, vanilla scented punch. The toasted walnuts are nutty and crunchy and the chocolate chips are 100% necessary, so don't even think about skipping out on those.

To my brother-in-law Charles, I owe you an apology...and a batch of blondies. (I already ate all of these.) The best part is we can discuss more desserts over the remaining bottle of bourbon. 

Bourbon Blondies
1 cup, plus 2 tablespoons flour
Pinch of cinnamon
1/4 teaspoon salt
1 stick of butter, melted
1 cup brown sugar
1 large egg

1 teaspoon vanilla extract
1/4 cup Bourbon
1 cup chopped walnuts, toasted
1 cup chocolate chips


Preheat the oven to 350 degrees. In a small bowl, sift or whisk the flour, cinnamon and salt and set aside. In a large bowl mix the melted butter and brown sugar until no lumps remain. Add in the egg, vanilla and bourbon, then stir in the flour mixture. Mix in the toasted walnuts and chocolate chips until just combined. Pour into a greased (or parchment paper lined) 8x8" pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool slightly before cutting and serving. 

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