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Drunk Blondies
Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day are a guaranteed hit. Make these easy bar cookies and watch them disappear.
👥 12 Servings⏱️ Prep & Cook: 35 min👤 Cheryl Day📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat the oven to 350°F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3
Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips.
large eggs, at room temperature2
4
Pour the batter into the prepared pan and smooth over the top with an offset spatula. Bake for 20 to ⏱️ 25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.
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