Boozy Blondies

smallboozyblondiecollage

Imagine a blondie that tastes like rum balls or like bourbon chocolate pecan pie (with the emphasis on the bourbon and the chocolate). That is what these boozy blondies taste like. They could be an interesting dessert choice for Thanksgiving (well, for the adult guests), but you also might want to save these for Purim (again, for the adults).

I made these for sheva brachos this past weekend, and I am dutifully complying with requests to post the recipe.

Boozy Blondies
The blogosphere is full of booze-laden blondie recipes. I think the original source for most of them is Mark Bittman’s How to Cook Everything (maybe via Smitten Kitchen?), but I could be wrong. My staring point was this recipe posted by Rochelle on Tastebook (originally from Dvora Rotter?), which is even more chock-a-block with ingredients (chocolate chips, white chocolate chips, dried fruit, cinnamon, chopped nuts and lots more coffee). I stuck with just chocolate chunks, a little coffee, a lot of bourbon and just a garnish of pecans, Also, unlike the other boozy blondie recipes, I use oil instead of butter or margarine.

9 ounces brown sugar (1 1/2 cups)
2 eggs
5 ounces oil (2/3 cup)
1 Tbl. vanilla
1 Tbl. instant coffee powder
2 ounces bourbon (1/4 cup)
7.5 ounces flour (1 2/3 cup)
1 tsp. baking powder
1/2 tsp. salt
12-14 ounces bittersweet chocolate, chopped
30 pecan halves

Whisk together the eggs and sugar in a mixing bowl until the mixture is smooth. Add the oil to the mixing bowl and whisk it in until the mixture is smooth and homogenous. Combine the vanilla, bourbon and coffee powder in a cup until the coffee powder is dissolved. Add the liquid to the mixing bowl and whisk well.

In a small bowl, combine the flour, baking powder and salt.

Mix the flour into the egg/oil/sugar mixture in the mixing bowl. Stir in the chopped chocolate.

Line a 9″x13″ pan with non-stick foil (or parchment paper), The foil should cover the bottom of the pan and go an inch or two up the sides of the pan. Spray the pan lightly with cooking spray.

Pour the batter into the prepared pan. Place the 30 pecan halves over the top of the batter in a pattern (5 rows of 6 pecans). Place the pan in an oven preheated to 350 degrees and bake until the top of the brownies are set, about 25 minutes (although it could take up to 35 minutes).

Makes 30 small blondies.

variation: If you want the blondies to be more evocative of chocolate pecan pie or just generally taste nuttier, you could add a cup of chopped toasted pecans to the batter.

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6 Responses to “Boozy Blondies”

  1. Leora Says:

    Sounds tasty. Great name.

  2. Couldn't be parve Says:

    These sound like my kind of blondie! Yum!

  3. Dvora Says:

    Laughing out loud!! This is indeed my recipe; Rochelle is a former student, and this recipe was taken from an article I wrote for Joy of Kosher to make a cookbook for a friend’s shower. I think my original source was a Cook’s Illustrated/Smitten Kitchen mash-up. I only use a couple of add-ins at a time (the list is meant to be options for extras!). Ironically, my original name for the article recipe was indeed boozy blondies (great minds!), but the final draft seems to have gone in a different direction. Glad to know that oil works just as well! I have been off the blog circuit for a while, so I just caught this now – nice to be catching up!

    • pragmaticattic Says:

      Thanks for a great recipe and for sharing the interesting back story. Also, thanks for clarifying that you don’t add all the add-ins at the same time! I was wondering about that . . . .
      Yes, oil works absolutely perfectly here. So funny that you originally were going with the name “boozy blondies,” because I had mulled over some other names, too (bourbon blondies?).

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