Now that we can set aside worries about the world ending and meeting our maker, why not meet your Maker’s Mark and see what fun making boozy bourbon blondies can be? I had joked that blondies should be served on a Rapture menu. Then the more I thought about it, the more I thought: Mmmmm, blondies. It’s been a long time. I should whip up a batch!

But what makes a blondie a blondie? Isn’t a blondie just a congo bar or a variation of a toll house bar? And while we’re at it, how many licks DOES it take to get to the Tootsie Roll center of a Tootsie Pop?!

So, I looked. And I stumbled upon Mark Bittman’s blondie recipe via Smitten Kitchen. Optional add-in: B O U R B O N! As if tollhouse cookie bars aren’t enough deliciousness. Nevermind rapture–this kat is simply rapt! MEOW!

If you do NOT roll on the boozier side of Sweet Street , you’ll want to use LESS THAN the entire quarter cup of bourbon. Or if you omit the bourbon altogether, keep the flour at one cup and you’ll be just fine. But if you’re not shy with alcohol, game on with the whole amount! And cheers to that and to you!

BITTMAN’S BOOZY BOURBON BLONDIES
adapted from Mark Bittman via Smitten Kitchen

1 stick salted butter, melted
1 cup light brown sugar, firmly packed
1 large egg
1/4 cup bourbon
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup + 1 tablespoon flour (the extra tablespoon is to compensate for the Maker’s Mark)
1/2 cup chopped chocolate (I chopped up dark Valrhona feves)

Preheat oven to 350 degrees F. Butter an 8 x 8″ baking dish. Combine melted butter with brown sugar till smooth. Beat in egg, then bourbon and vanilla. Lower your head over the bowl and breathe deeply. KIDDING about that last instruction! 🙂

Combine salt, soda, baking powder and flour. Stir the dry ingredients into the wet ingredients. Stir in chopped chocolate.

Pour into baking dish.

“I am ready to bake!”

Is anyone looking? Who cares?! You’ll want to lick that spatula. ENJOY! But before you get too carried away, set a timer for 25 minutes. This leaves PLENTY of time to ensure you have licked all your utensils clean. AHM NOM NOM!

Let these bourbon-y babies cool in the pan on a wire rack before you cut them. Are you enraptured or what?

I loved these so much (and they’re so quick!), I made another batch yesterday. This time, no bourbon, but 1/4 cup chocolate chunks and 1/4 cup chopped dried cranberries. Omit the extra tablespoon of flour and we’ve got yet another variation on the theme. My two most trusted taste testers liked both, but definitely leaned toward the bourbon batch! Which blondie will you prefer?

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