Wednesday, February 13, 2013

{Recipe Recap} Drunk Blondies

As soon as I came across this recipe, I printed it out and moved it to the top of my must-make list.  First, I love treats that are made with melted (or, even better, browned) butter because I don’t have to wait for the butter to soften.  What’s that phrase about patience and virtue?  Never mind, moving on…


The second reason why I wanted to make these is that I’d gotten some pecans from a coworker so I wanted to use them in something he’d like.  The fact that these blondies also used bourbon was the icing on the cake because my coworker likes bourbon, too.


These blondies were the perfect texture.  Fudgy and dense inside with a crackly exterior on top.


I loaded them up with close to a cup and a half of white chocolate chips and 3/4 cup of chopped pecans.


This recipe has a typo, I think.  It calls for baking these 20 to 25 minutes, but mine were nowhere near done after that long in the oven.  I believe I baked mine for 31 minutes.

My coworker – a different coworker, not the one who contributed the pecans – said she thought these were the best thing I’ve ever shared with the office, and she asked for the recipe and said she might make them that night.


Another keeper!

{Recipe here}

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