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Rum-Raisin Blondies


Yields sixteen 2x3-inch blondies

  • by from Fine Cooking
    Issue 122

Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.

  • 9 oz. raisins (2 cups)
  • 1/2 cup dark rum, such as Myers’s
  • 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 brown sugar (light or dark)
  • 2 large eggs, beaten
  • 1 tsp. pure vanilla extract

In a 1-quart saucepan, bring the raisins and rum to a simmer over low heat and cook, stirring occasionally, for 2 minutes; remove from the heat. Let the raisins cool to room temperature in the rum, about 30 minutes.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-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; remove from the heat and let cool briefly. Add the brown sugar to the pan and mix with a silicone spatula until thoroughly combined. Add the eggs and vanilla and stir until combined.

Add the sugar mixture to the flour mixture, stirring with the spatula until just combined. Gently fold in the raisins and any rum from the pan.

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 a wooden skewer or toothpick inserted in the center comes out with just a few moist crumbs clinging to it, 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.


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

nutrition information (per serving):
Calories (kcal): 330, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 6, Protein (g): 3, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 55, Polyunsaturated Fat (mg): 0.5, Sodium (g): 150, Cholesterol (g): 45, Fiber (g): 1,

Photo: Scott Phillips

I literally cover my raisins with rum and let them sit in the fridge for a couple of days. Then reduce it all down till there's just a bit of syrupy rum in the bottom before cooling them in the freezer while I melt the butter down. Incredibly delicious! Friends have paid me to make these for them and they're so easy to make!

An unusual bar cookie: like a cross between fruit cake and a blondie (brownie without chocolate). Like a fruit cake, it DEFINITELY tastes better after it sits: try a day or two later. Easy to make.

Sweet, but sooo good.

Really very very good. Best thing was I had all the ingredients already in my kitchen. I was afraid the rum flavor might be too much, but it is not at all overwhelming or alcoholy tasting. I used a silpat in bottom of pan, and it did not stick at all. Very delicious but it is sweet.

Seriously delicious and easy. I split the batter in two and made half a pan with raisins and half with butterscotch chips. The chips were too sweet for the adults but a big hit with the kids. This recipe would be good with chocolate chips and just about any dried fruit (craisins!). Also, these bars keep very well-- in fact, they were even better the next day.

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