Back in the Day Bakery in Savannah, Georgia, despite never visiting the bakery or the city. My only interaction with the bakery is via their cookbook, which I regularly page through and lust over their homey baked goods and the pictures of their quaint shop. My sister Julia’s in-laws actually live in Savannah and on Julia’s most recent visit there, she paid a visit to the bakery and then texted me, validating everything I already assumed—that the desserts were mouthwatering and the bakery was adorable.
One of the treats she tasted during her visit was the drunken blondie. Rather than ask her to bring me one home (last time she visited she supposedly brought me home pralines but they never made it to my house…!), I pulled the Back in the Day Cookbook off of my shelf and set out to make them myself!
I likely cut mine to 1/6 the size of what you can buy in the bakery, but they still tasted like something straight out of a bakery! The bourbon adds a unique flavor to the bar cookies but nothing more; despite the name you aren’t actually going to get drunk off of these! Even though they are filled with pecans, coconut, and chocolate, the amounts are nominal enough that you get plenty of soft, brown sugary cookie bar in every bite. The ratio of goodies to blondie was, in my opinion, ideal.
For those of you far away from Savannah, bring the bakery to your home with these drunken blondies!
Three Years Ago: Broccoli Spinach Strata
-2 cups all-purpose flour
-1 tsp baking powder
-1/4 tsp fine sea salt
-2 sticks unsalted butter, melted
-2 cups packed light brown sugar
-2 large eggs, at room temperature
-2 tsp pure vanilla extract
-2 tbsp bourbon
-1/4 cup chopped pecans
-1/2 cup sweetened, shredded coconut, toasted (I forgot to toast and it was still great!)
-1/4 cup mini semisweet chocolate chips
1. Place a rack in the middle of the oven and preheat to 350F. Line a 9 x 13 inch baking pan with foil and grease. Set aside.
2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
3. Beat butter and brown sugar in a large mixing bowl until smooth. Add the eggs, vanilla, and bourbon, mixing until combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips.
4. Spread the batter into the prepared pan. Bake for 20-25 minutes, until the top is golden brown. Remove the pan and allow to cool on a wire rack. Once cool, cut into bars and serve.
*Blondies will keep at room temperature in an airtight container for up to 3 days (mine lasted a few days longer and were fine!)