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.