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Recipe

Scotch Blondies

Scott Phillips

Yield: Makes 16 blondies

Scotch’s vanilla flavors enhance these soft, chewy blondies, while its toasty, smoky nuances make a nice counterpoint to the sweetness. Use a blended Scotch and save your single malt to sip along with them.

Ingredients

  • 6 oz. (3/4 cup) unsalted butter; more softened for the pan
  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 cups packed dark brown sugar
  • 1/2 cup Scotch whiskey
  • 2 large eggs, beaten
  • 1 tsp. pure vanilla extract
  • 2 cups mini chocolate chips

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 150
      Fat (g): 16
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 45
      Sodium (mg): 160
      Carbohydrates (g): 56
      Fiber (g): 0
      Sugar (g): 39
      Protein (g): 4

Preparation

  • Position a rack in the center of the oven and heat to 350°F. Butter the bottom and sides of a 9×13-inch baking pan, line the bottom with parchment, and then butter the parchment.
  • In a large bowl, whisk the flour, baking powder, baking soda, and salt.
  • In a 2-quart saucepan, melt the butter over medium-low heat. Let cool briefly. Add the brown sugar and stir until combined. Add the Scotch, eggs, and vanilla and stir until combined.
  • Add the sugar mixture to the flour mixture, stirring until just combined. Gently fold in the chocolate chips.
  • Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden brown and just starting to pull away from the edges of the pan, about 25 minutes. Let cool completely in the pan on a wire rack.
  • Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.

Make Ahead Tips

You can store the blondies, covered, at room temperature for up to 5 days.

Reviews

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Reviews

  • LadyZsaZsa | 04/17/2017

    These are pretty average. As the other reviewer mentioned, the bake time is WAY off, by around 5 minutes or more. Check them at 25, but it's likely you'll need to leave them in longer. The flavour was nothing to write home about. The Scotch flavour is definitely present, but otherwise they're fairly bland and nothing exciting. Won't be making these again.

  • Lisa Jo | 02/26/2017

    Excellent! Made these this morning and they are delicious! They did need a bit longer to cook because they were still loose after specified time (6 or 7 mins longer) but that may have been because I went a little over on the scotch! Definitely cool all the way before cutting or they don't cut as nicely. Very, caramely, vanilla-y flavor, like a fresh baked chocolate chip cookie with a kick!

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