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[Photograph: Squire Fox]

A paler version of your classic brownie, Drunk Blondies earned their name with a couple spoonfuls of bourbon and two cups of brown sugar. Mixing in toasted coconut, pecans and chocolate chips yields a recipe that does the The Back in the Day Bakery Cookbook proud.

Reprinted with permission by Chery and Griffith Day. Copyright © 2012. Published by Artisan Books. Available wherever books are sold. All rights reserved.

About This Recipe

Yield: makes 12 large or 24 small bars
Active time: 15 minutes
Total time: 45 minutes

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
  • 1/2 cup sweetened flaked coconut, toasted
  • 1/4 cup mini semisweet chocolate chips

Procedures

  1. 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.

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

  3. Put 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.