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Monday, March 28, 2011

Butterscotch Coconut Bourbon Blondies

Gahhhhh these are good.
But how could they not be when they are loaded with butterscotch, coconut, and booze?!?!
They're like buttah.
But really, they are like butter, because there is one, no, two sticks of butter in them.
And you grease the pan with butter.
And butter is awesome.

There. Insight into the brain of a butter-fanatic. Its been forever since I baked and it reignited a frenzy inside me. Oh, and I just finished my masters thesis, so my brain is mush. Brown sugary, butterscotchy, bourbony, buttery mush. Mmm.

- 2 sticks butter, melted
- 2 cups (15.5 ounces) brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/3-1/2 cup bourbon/whiskey
- pinch salt
- 2 cups plus 2 tablespoons (a scant 9 ounces) all-purpose flour
- 1 1/2 cups butterscotch chips
- 3/4 cup coconut flakes

With a mixer, beat the melted butter and the brown sugar together. Add the eggs and beat. Add the vanilla and bourbon and beat until incorporated. Stir in the salt and the flour. Add the butterscotch chips and coconut flakes. Stir to combine.

Pour into a butter-greased 13x9 pan. Bake at 350 degrees for about 30-35 minutes, or until toothpick comes out clean. Don't overbake. You want these extra gooey!

*This recipe is adapted (barely) from and it can be adapted in so many ways... in fact, I added a few tablespoons of peanut butter to this recipe, just because. You could add to and take out any of the extra treats. Would be great with chocolate chips, nuts, dried cranberries/cherries, different booze, etc. If you take out the booze, also remove 2 tablespoons of flour. 

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