Back In The Day Bakery Drunk Blondies

By carvalhohm

Ingredients

• 2 cups unbleached flour
• 1 tsp baking powder, preferably aluminum-free
• 1/4 tsp fine sea salt (I used regular)
• 1/2 pound (2 sticks) unsalted butter, melted
• 2 cups packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsps pure vanilla extract
• 2 TBS bourbon
• 1/4 cup chopped pecans
• 1/2 cup sweetened flaked coconut, toasted (I didn't toast mine)
• 3/4 cup mini-semisweet chocolate chips

Details

Adapted from copyright-free-images.comfood-and-drink-copyright-free-imagesfood-for-diner.jpg.htmlhttp

Preparation

Step 1

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a 9 x 13 x 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 to 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. 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.