Photo by @jakecohen
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I live by a few hard and fast rules. I don’t mix dairy and booze, more chocolate is always better & give me ALL the coffee. My one exception for the dairy and booze rule is when we are talking about dessert. Please hold the milk in my martini but there is something about booze + butter + chocolate that equals dessert perfection.
Something you should also know is that I really can’t tolerate brown booze. I know, I’m a wimp. My husband loves scotch and bourbon so we have quite an extensive collection. I find the subject fascinating but whenever I try to sip on even “the best” bourbon (according to my husband) my reaction is a mix of “where can I spit this out” and “is this poison?”.
Don’t get me wrong, I love a stiff drink. Bitter Negronis are my favorite and when it comes to wine, the funkier the better. I just can’t hang with the whiskey crowd.
When I was developing this recipe I actually *accidentally* used a rather expensive Irish Whiskey to make the Irish Cream. Oops, yolo. That pretty much sums my knowledge of Irish Whiskey but something happened when I made the Irish Cream. I liked it!! I would describe the flavor as “Grown-Up Chocolate Milk” and who doesn’t want that?!
Now when added to a classic blondie recipe, the Irish Cream really elevates the richness of the buttery cookie bar and leaves you wondering “What is that flavor?!”. Maybe that’s what I’m missing from the whiskey tasting experience? Maybe I just need it to always be baked inside a blondie.
Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 10-12
Preheat the oven to 350˚F and butter a 9 by 13 inch baking pan. Line the pan with parchment paper; leaving an overhang on each side to use as a handle to remove the cooked blondies.
Add the butter to a large microwave safe bowl and sprinkle the espresso powder on top. Melt butter in the microwave using 30 second intervals until completely melted.
To the melted butter, add the dark brown sugar and whisk until smooth. Add the eggs one at a time and whisk, followed by the Irish cream and vanilla extract. Whisk until combined.
Add the flour, baking powder and salt and fold together until no streaks of flour remain. Fold in chopped chocolate, then pour into the prepared baking dish. Smooth the batter into an even layer and bake for about 30 minutes, or until the top is golden brown but the center is still quite soft.
Remove from the oven and sprinkle with flaky salt. Let cool on a wire rack for at least 30 minutes before removing from the pan and slicing.
Add all ingredients except heavy cream to a high speed blender and process for 30 seconds, or until smooth. Pour into a glass jar and gently stir in cream. Store in the fridge for up to 7 days. Makes about 4 cups.
If you do not have a high speed blender, whisk all ingredients together in a large bowl and store as directed above.