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Sweet and Salty Bourbon Blondies

Adapted from Eating the Beats

recipe for sweet and salty bourbon blondies - image 1

The Dish

Blondies loaded with Momofuku chocolate "crumbs," caramel, and bourbon. Fills one 13×9 baking dish. The caramel and crumbs can be made a couple days ahead of time.

The Caramel

Adapted from Baked Explorations.

You'll Need:

1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1/4 cup Greek yogurt
1 teaspoon sea salt

recipe for sweet and salty bourbon blondies - image 2

The Chocolate Crumbs

From Christina Tosi's Momofuku Milk Bar. These are kind of like clusters of Oreo cookie crumbs.

You'll Need:

2/3 cup all-purpose flour
2/3 cup high-quality cocoa powder
1/2 cup sugar
1 teaspoon cornstarch
1 teaspoon kosher salt
6 tablespoons butter, melted

recipe for sweet and salty bourbon blondies - image 3

The Blondies

Adapted from Smitten Kitchen.

You'll Need

1 1/2 cups chocolate crumbs and a heaping 1/2 cup caramel (from the recipes above)
2 sticks butter, melted
2 cups light brown sugar
2 eggs
2 teaspoons vanilla mixed with 3 teaspoons instant coffee
6 tablespoons whiskey
1/2 teaspoon salt
2 cups + 2 tablespoons AP flour
1 cup walnuts (optional)
sea salt, to taste

recipe for sweet and salty bourbon blondies - image 4

recipe for sweet and salty bourbon blondies - image 5

recipe for sweet and salty bourbon blondies - image 6

recipe for sweet and salty bourbon blondies - image 7

The Inspiration

I recently participated in my first Tumblr Eat Up, in which a ton of Tumblr-ers are assigned a person somewhere in the country to bake and send treats to. My Eat Up buddy Alexis also lives in New York, and happens to be one of the ladies who started the Eat Up, so I had to do something just a little bit over the top.

I combined three elements from New York foodie staples and paired them with a few songs from supergroups—the best ones take great pieces from other projects and combine them into something new, but sometimes just as special.

These blondies are rich and gooey and possibly one of the most amazing treats to come out of this kitchen. Check out the full post for all the details and some audio-visual accompaniment from some of my favorite supergroups!

About Laura Leebove

Laura Leebove is the Brooklyn-based writer and self-taught home cook behind Eating the Beats. Her full-time gig is in the editorial department at eMusic, and she spends most of her free time in the kitchen of her Bushwick apartment. Follow her on Twitter at @leebovel.

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