Who doesn’t like blondies? I love them because chocolate chip cookies are my favorite and sometimes when I have a hankering for them, I just don’t have enough time or I am too tired or too lazy to make individual cookies. Heck, these are so easy, you don’t even need to pull out your Kitchen Aid mixer. Just mix the batter by hand with a spatula, spread them in a pan, bake them, and they are done. It really is that simple. And, these are not your usual blondies. No. These are made better with a little kick from a hit of bourbon whiskey. It’s only 2 tablespoons, but I could definitely taste it. Though, I am not a fair judge, since I don’t really drink. But, my husband, who let’s just say has had his fair share of alcoholic beverages, says the bourbon is very present. My final taste tester, my daughter Sammie, says she can’t taste the alcohol…as if she knows how bourbon tastes. I think she associates alcohol with tasting bad (please continue to believe this in 10 years 
) and since she loved them, she thinks she can’t taste it. They were delicious, a nice change from the usual blondies and a great base for a variety of your favorite mix-ins.
Drunk blondies
Yield: 13 x 9 pan of blondies
2 cups unbleached all-purpose flour
1 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon fine sea salt
1/2 pound (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons bourbon
1/4 cup chopped pecans I omitted
1/2 cup sweetened flaked coconut, toasted (See tip) I omitted
1/4 cup mini semisweet chocolate chips I doubled to 1/2 cup
Position a rack in the middle of the oven and preheat the oven to 350 degrees 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.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
Pour the batter into the prepared pan and smooth the top with an offset spatula. 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.
Tip: The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spread the coconut in a baking pan and bake for 5 to 8 minutes, tossing every couple of minutes with a heat-resistant spoon to ensure even browning. Keep a close eye on the coconut, because it can burn easily.”
Source: Back in the Day Bakery
