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.
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)
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.