Bourbon Blondies with just a hint of bourbon are a great dessert bar. With added coconut, pecans, chocolate chips and white chocolate you are sure to love every bite.
Taylor had a picnic at school and wanted to bring a dessert so I made these and froze them for her to take. I am surprised there were any left she liked them so much. Word has it that her friends liked them also. I was afraid the bourbon might be too strong, but it adds just a hint of flavor and is not overpowering. These are a little sweet for me, but not for most. You can really add anything you like to the basic blondie batter. I liked the coconut flavor and of course I had to add nuts.Print
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, melted
- 2 cups brown sugar
- 2 eggs, room temp
- 2 teaspoons vanilla
- 2 tablespoons bourbon
- ½ cup pecans
- 1 cup sweetened coconut, toasted
- ¼ cup mini choc chips
- ¼ cup white choc chips
- Preheat oven to 350º. Grease a 9 X 13 two inch pan and line with parchment, allowing ends to hang over.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a larger bowl, add melted butter, brown sugar and stir until smooth. Add eggs, vanilla and bourbon, mixing until thoroughly combined. Stir in the flour mixture followed by nuts, coconut and chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, until the top is golden brown. Let cool on wire rack before cutting.
- The Back in the Day Bakery Cookbook