Monday, May 3, 2010

Bourbon Blondies

I have this terrible backlog of things I've made but haven't posted.  So, in honor of the Kentucky Derby last weekend (not that I actually managed to catch it on TV), baked goods with bourbon!

Completely spectacular with butter pecan ice cream.  Adapted from the Better Homes and Gardens New Cook Book.

2 c. packed brown sugar
2/3 c. butter
2 eggs
2 t vanilla
1/4 c. bourbon
2 c. plus 1 T all-purpose flour
1 t baking powder
1/4 t baking soda
1 c. semisweet chocolate chips
1 c. chopped pecans

1.  In a medium saucepan, heat brown sugar and butter over medium heat until butter melts and the mixture is smooth.  Stir constantly; do NOT lick the spoon or you will burn your tongue.

2.  Take off the heat and cool a bit (now is a good time to go do something else for a few minutes.)  If your butterscotch mixture is too hot, you'll end up with scrambled egg in your blondies.  Stir in eggs, one at a time.  Stir in vanilla and bourbon.  Stir in flour, baking powder, and baking soda.

3.  Spread batter into buttered 13x9 pan.  Sprinkle heavily with chocolate and pecans.  Bake at 350 for 25-30 minutes, until set in the center.


1 comment:

  1. i dont understand the backlog.... what, are you 8 months pregnant and moving all your earthly possessions to ohio or something? geez. get it together.