Tuesday, April 13, 2010
Sinful, my darlings. Absolutely sinful. That is the word my Mother so aptly used to describe these treats and I have to agree. On a side note, I think I should get some extra props for writing this post with a little dog resting on my arms. Ever type on a laptop with a dog on your arms? Didn't think so and let me tell you, it's a special trick.
Anyway, back to the blondies. I made these after a particularly trying day in single parent land with a very willful little man testing every last ounce of patience I had in me. This is why cooking is so wonderful. I was at the end of my rope, felt myself starting to lose it and I did what any sensible yet strung out Mom would do in this situation, I took out a bowl, butter and sugar and figured out what to make.
What is the comfort treat that only tastes better with more alcohol poured into it? Blondies baby, blondies all the way. I immediately broke out the Bourbon and chocolate chips. Since I was in a rebel type of mood, I also brought out the coconut just for kicks and giggles. All into a bowl, mixed with vigor to get the stress out, hit it with the Bourbon, took a swig for myself, into the baking dish and waited rather impatiently.
If I could make a suggestion at this juncture, it would be this; when those blondies come out of the oven hot and steamy, cut yourself a piece, throw on some vanilla ice cream and top with coffee or Bourbon. Eat and listen to the angels singing. Enjoy!
Adapted from Baking, From My Home to Yours, by Dorie Greenspan
2 heaping cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1/4 cup Bourbon
6 ounces semi-sweet chocolate chunks
1 package Heath Toffee Bits
1 cup coarsely chopped and toasted pecans
1 cup sweetened shredded coconut
Preheat oven to 325 degrees and spray PAM into a 9x13 baking dish.
Whisk together the flour, baking powder, baking soda and salt.
Beat the butter until light and smooth. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and Bourbon. Reduce the mixer to low and add the dry ingredients, mixing until just incorporated. Do not overmix! Using a rubber spatula, stir in the chips, nuts, toffee and coconut. Scrape the mixture into the baking dish and smooth out as best you can.
Bake for about 50 minutes with an electric oven. If you have a gas oven, starting checking around 40 minutes and remove when a toothpick inserted into the center comes out clean and the top is a honey brown. Transfer the pan to a rack cool for about 15 minutes, cut and serve.