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