Irish Cream Blondies

Blondies are perfect for times when a quick dessert is needed since they can be easily mixed by hand and put into the oven in short order. I created these when I was going through a “blondie phase” (bar cookies…not the music group!).  I’m not quite sure what prompted the phase, perhaps it was the need for something sweet that could be made quickly to satisfy a sweet-tooth emergency!  

Yield:   1 8-inch pan (about 16 pieces)

½ cup (1 stick) butter

1 ¼  cups all-purpose flour

1 cup dark brown sugar (may substitute light brown if desired)

½ cup chocolate chips

½ cup butterscotch chips

½ cup coconut, toasted

½ cup chopped toasted walnuts

½ cup (1 stick) butter

1 egg, beaten

½ teaspoon kosher salt

¼ cup Irish Cream Liqueur

Preheat oven to 350 degrees.  Spray a 8-inch square baking pan with vegetable spray.  Cut a strip of parchment paper 8” wide and 14” long to line the bottom and up two sides of the pan to help remove the blondies when done.

Place the butter in a small saute or saucepan and cook until it bubbles and turns a golden brown color with nutty aroma.  Be careful not to burn.  When browned, remove from heat and set aside to cool slightly.

In a large bowl combine the flour, brown sugar, chocolate chips, butterscotch chips, coconut and walnuts.  Mix thoroughly to blend together.  In a small bowl beat together the egg, salt,  browned butter, and Irish Cream liqueur.

Make a well in the center of the dry ingredients and pour the liquid mixture into the well.  Fold mixture together with a rubber spatula just until it is moistened and pour into the prepared pan.

Bake at 350 degrees (325 convection) for about 40 minutes.  Cool completely before cutting.

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