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Bake the Book: Drunk Blondies

[Photograph: Squire Fox]

A paler version of your classic brownie, Drunk Blondies earned their name with a couple spoonfuls of bourbon and two cups of brown sugar. Mixing in toasted coconut, pecans, and chocolate chips yields a recipe that does the The Back in the Day Bakery Cookbook proud.

Tips: If you plan to include the coconut, toast flakes of it in the oven. Bake at 350°F for 5 to 8 minutes, keeping an eye out for when they turn golden-brown. Feel free to throw the pecans in there to toast, too.

Tweaks: With a recipe this simple, you can always mess around with inclusions. If coconut isn't your thing, leave it out. A half tablespoon of cinnamon would be a nice replacement. You could also replace the sweetened coconut with unsweetened and the semisweet chips with bittersweet chips to tone down the sugar intensity.

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As always with our Bake the Book feature, we have five (5) copies of Back in the Day Bakery Cookbook. to give away

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