okay, okay. so they aren't so boozin'. but they do have a bit of whiskey in them (which is added before they bake, so the alcohol mostly bakes out)... mostly, it's fun to say "boozin'" every time i think of these.
i bake when i'm lonely. so a while ago, after a day alone with jade and nobody else, i got antsy and went straight to my go-to dessert site: smitten kitchen. and found a recipe for simple blondies with a genius add-in options list.
as such, these blondies need no further introduction.
adapted slightly from smitten kitchen
1 stick (8T / 4 oz) butter, melted (i used salted, because it's all i had on hand)
2/3 c. lightly packed brown sugar
1/3 c. granulated sugar
1 large egg
1 t. vanilla
1/4 c. whiskey
1/4 to 1/2 c. chocolate chips (more or less to your own taste!)
1 c. all-purpose flour, plus 1 T. flour (set aside)
butter an 8x8 baking pan (if you're feeling fancy, use the aluminum-foil trick - turn the pan upside down, cover with foil and mold to pan's shape, being sure to leave excess on at least two opposite sides. then, invert and put the foil on the inside of the pan. when you take the blondies out of the oven, they won't stick to the pan, and you can lift them right out with minimal clean-up of the pan itself!)
preheat oven to 350°f.
in ONE BOWL, mix the sugars together and add the melted butter. stir until well blended and smooth. add egg, then vanilla and whiskey, and beat until combined.
add in flour, 1/2 c. at a time (just to make mixing easier) and incorporate.
in a small dish, combine chocolate chips with the extra 1 T. flour set aside earlier (this is so they stay in place during cooking! try it - it works even better with nuts and raisins!) and toss those into the mix.
bake for 20-25 minutes, or until middle is set. cool, then cut and enjoy immensely, maybe with a glass of milk or a bowl of ice cream. or, if you're feeling a bit wild, both. i'm not judging. and, as deb mentions in her post, you can easily double the recipe and use a 9x13 pan if you plan to share any of these. mmmm.