Drunken blondies with pumpkin spice morsels and butterscotch chips

Drunken blondies

“The Back In The Day Bakery Cookbook” is one of my most beloved titles. I have dozens and dozens of cookbooks, and this one is the kind I reach for when I am looking for the ultimate recipe.

So when my good friend and kindred spirit, Jenn, brought me a bag of pumpkin spice morsels I knew I had to use them in something fantadiddlytastic. I’m hit or miss when it comes to brownies, either they are too cake-y or too dry. Or cookie-like. They rarely hit the mark with me, so I usually choose to indulge my allotted calories elsewhere. But – a blondie? I can never resist a blondie. And this one is something special.

The recipe below has been modified from the Drunk Blondies recipe from the Back In The Day Bakery Cookbook.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons whisky (the recipe called for bourbon, but I used what I had on hand).
1/4 cup chopped pecans
1/2 cup sweetened flaked coconut, toasted in the oven (just be sure to keep an eye on it)
1/8 cup butterscotch chips
1.8 cup pumpkin spice morsels

Make sure your rack is in the middle of the oven and preheat oven to 350 degrees F. Grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

Whisk together the flour, baking powder, and salt in a medium bowl, then put it aside.

Put the butter and brown sugar in a large mixing bowl and stir. Add the eggs, vanilla and whisky, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and pumpkin spice morsels or butterscotch chips.

Pour the batter into the prepared pan and smooth the top. Bake for 20-25 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.

As mentioned above, I used whisky in place of bourbon, and butterscotch chips and pumpkin spice morsels in place of chocolate chips.

Would I make this again? Definitely, maybe as as soon as this week.

Grade: Five star out of five.



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