Drunk Blondies

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I’m not one to really go in for blondies and I honestly don’t think I’ve ever taken the time to make brownies from scratch. They’re just not my think and I don’t know why. Sure I have some favorites, like cookie bars (yum) and my mom’s cheesecake swirled brownies, but I would rather be making and eating cupcakes. But these blondies are a whole new story and that’s because of one simple little ingredient I secretly like to bake with: bourbon.

That’s right! These super sweet mildly alcoholic treats have a shot of bourbon mixed in. And while it’s not enough to give anyone a buzz, the sugar just might. This recipe comes from The Back in the Day Bakery Cookbook out of Savannah, GA, and being from the South myself I can say firsthand we like to bake with a LOT of butter, sugar, and flour. Once again I adapted it by simply replacing the flour with a gluten-free blend and a weeee bit less sugar and they turned out pretty durn good, if I do say so myself. I mean… if you’re into bourbon. And sugar.drunk1

Ingredients:

  • 2 c. all-purpose gluten-free flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 sticks butter, melted
  • 1 3/4 c. light brown sugar, packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 Tbsp. bourbon (I used Jack Daniels Black Label… Because that’s what we drink)
  • 1/4 c. chopped pecans
  • 1/2 c. toasted flaked coconut
  • 1/2 c. mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Find a baking pan that roughly measures 9×13 inches (cause who the heck knows how big they are, really?) and grease it or line with parchment.

2. Whisk together the flour, baking powder and salt and set aside. In a large bowl, stir together, sugar and butter until smooth. Add the eggs, vanilla and bourbon, mixing until well combined.

3. Next, stir in the flour. Once the flour is mostly mixed in, add pecans, coconut and chocolate chips and stir until everything is thoroughly combined.

4. Pour the batter into the pan, smoothing the top. Bake for 20 – 25 minutes. Let cool before cutting and keep in airtight container. *Best with ice cream! (As most things are)*

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