Bourbon blondies from 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (page 76) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debakken on December 03, 2025

    I loved both the texture and flavor of these bars. They're wonderfully rich but somewhat less dense than the old blondie recipe I've used forever--probably the amount of baking powder in this recipe. I used bourbon vanilla rather than bourbon and vanilla extract and we all agreed that the flavor was perfect. The bourbon vanilla scent and taste intensified the second day, which, IMO, made them even better. Update: I made these again at Christmas with dark rum and took them to a family dinner. They were a big hit, and next year I'll make two pans of them rather than just one.

  • anya_sf on November 24, 2025

    Great flavor and texture, if quite sweet and rich. The dark brown sugar, bourbon, and vanilla gave these butterscotch vibes. I like stef's idea to add pecans.

  • rmardel on May 18, 2025

    These were quite good. The bourbon and vanilla played nicely together and although you can taste the bourbon, overall it yielded a complex flavor that balanced the sweetness of the blondies. Even so I think I would reduce the brown sugar next time around, and perhaps add some pecans as suggested by Stef. Mine did take slightly longer to bake, but that could be due to the gluten-free flour I used, as well as my oven,

  • stef on October 13, 2024

    You definitely can taste the bourbon . I reduced the brown sugar to 250 grms and added 50 grms chopped toasted pecans. Baking time 22 minutes and they are nice and chewy. Family loved them.

  • jay.moe on October 04, 2024

    This blondie recipe is not like the dry, crumbly bars from your school cafeteria. With the first bite of these gooey blondies, the taste of butter immediately hits your tongue, followed by chocolate, and a then just a hint of caramel from the bourbon. Mine baked for 28 minutes, which is a couple of minutes longer than the high end of the baking range, and they were still soft and gooey with a crackly top. Easy to make and so delicious.

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