I ran across an awesomely simple, super-adaptable recipe for blondies not too long ago on Smitten Kitchen, so naturally I had to try it out. My first attempt was… not so good. I followed the recipe and added 1/4 cup of bourbon, but the result was an ooey-gooey, overly-alcoholed mess.
The second time was the charm, however. I added much less bourbon — just enough to get the flavor — and the blondies turned out fabulous.
They were just the right gooey consistency, with a hint of bourbon flavor, and they were so good I could have eaten the whole pan myself. I didn’t… but I wanted to.
Chocolate Chip Walnut Blondies with Bourbon
Based on this recipe from Smitten Kitchen
8 Tbs (1 stick) butter, melted
1 cup brown sugar
1 tsp vanilla
1 Tbs bourbon
1 cup all-purpose flour
1 cup chocolate chips
1/2 cup walnuts, toasted
Preheat the oven to 350°. Grease an 8×8 pan.Beat the butter and brown sugar until smooth. Beat in the egg, vanilla, and bourbon. Add the salt and stir in the flour. Mix in the chocolate chips and walnuts, and pour the batter into the prepared pan.
Bake for 20 to 25 minutes, or until set in the middle. Cool on a rack before cutting.