Drunk Blondies

This is what you make when you're in charge of taking something sweet to a summer party. 

The flirty flavour of the bourbon perfectly infuses the sweet baked good, which just so happens to be lightly laced with butterscotch and pecans, and the ensuing result is a pure celebration in your mouth.

While pie may be the "it" dessert of the season, bars are a popular choice for me for three reasons:

1) They require no plates or utensils.

2) They can be eaten with ease while standing and mingling, which is always a good thing at a party.

3) The leftovers freeze really well, which is what you want, because these are so good you just might be tempted to eat what your guests don't.

Drunk Blondies

 adapted from The Back in the Day Bakery Cookbook

Makes 24 bars

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, melted
• 2 cups packed brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons bourbon (or whiskey)
• 1/2 cup chopped pecans
• 1/2 cup butterscotch chips

Preheat the oven to 350 degrees. Butter a 9" x 13" baking dish and line it with parchment paper allowing the ends to hang over the sides of the dish.

Combine the flour, baking powder and salt in a medium mixing bowl and whisk.

In a large mixing bowl stir together the butter and brown sugar until smooth. Add the eggs, vanilla and bourbon, and mix until well incorporated. Stir in the flour mixture, followed by the pecans and butterscotch chips.

Pour the batter into the pan and shake it ever so slightly to smooth the top. Bake for 20-25 minutes or until the top is golden brown and a tester inserted into the middle of the  bars comes out clean. Allow the pan to cool completely, then cut the blondies into bars. Store in an airtight container for 3 days or in the freezer for up to six months.