In the bakery, we give funny little names to all our treats. The customers are as amused by them as we are. Case in point: One day a priest from the neighborhood came into the bakery. He studied the cases, then came up to the counter and said, rather sheepishly, “Can I have a Drunk Blondie and a Hazel Feelgood?”
This recipe was excerpted from 'The Back in the Day Bakery Cookbook' by Cheryl Day. Buy the full book on Amazon.
Recipe information
Total Time
35 minutes, plus cooling
Yield
Makes 12 large or 24 small bars
Ingredients
2
1
¼
½
2
2
2
2
¼
½
¼
Need to make a substitution?
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 350°F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3
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.
Step 4
Pour the batter into the prepared pan and smooth over 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.
