Drunk Blondes


Every baker should have an ace in the hole. For me, that never-failing treasure is my Drunk Blonde, a whiskey-soaked butterscotch blondie. Blondies can be pretty bland, but these guys pack a punch: you better eat your share before putting them out on a a platter, because people act like hawks around these things. There’s a whole lot to like about the Drunk Blonde, but what wins me over is the lack of leavening. So many blondies aren’t much more than glorified chocolate chip cookies, and have a fluffy, cakey texture. These bare-bones blondies, lacking any leavening at all, are gooey to the point of being almost fudge-like, with the alcohol adding an extra richness. I’ve made this recipe several times, and it’s impossible to mess up. Each result has been more delicious than the last.


Drunk Blonds
Recipe from Smitten Kitchen
Yields 25 bars

Ingredients
8 tablespoons (1 stick) butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup and 1 tablespoon all-purpose flour
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup shredded coconut
1/4 cup pecans, toasted and chopped
1/4 cup bourbon, scotch or other whiskey

Instructions
1. Butter an 8×8 pan and preheat oven at 350°F.

2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

3. Add salt, stir in flour. Mix in chocolate chips, butterscotch chips, shredded coconut, and whiskey.

4. Pour into prepared pan. Bake for 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

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