Chocolate Chip Blondies With Caramel-Bourbon Drizzle |
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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 24 |
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From Cooking Light November 2006. The drizzle needs an hour to chill. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup quick-cooking oats |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup packed brown sugar |
1/3 cup butter, softened |
1/2 cup egg substitute |
1 large egg, lightly beaten |
1/3 cup semisweet mini chocolate chips |
1 teaspoon vanilla extract |
cooking spray |
1/2 cup packed brown sugar |
1 tablespoon butter |
1 tablespoon whipping cream |
1 teaspoon bourbon |
Directions:
1. Preheat oven to 350°.
2. BLONDIES: Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
3. Place 1 cup sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed until well blended.
4. Add egg substitute and egg to sugar mixture; beat well.
5. Add flour mixture; beat just until combined.
6. Stir in chocolate chips and vanilla.
7. Spoon batter into a 9-inch square baking pan coated with cooking spray.
8. Bake for 25 minutes or until a wooden pick inserted into center comes out clean.
9. Cool on a wire rack.
10. DRIZZLE: Combine 1/2 cup sugar, 1 tablespoon butter, whipping cream, and bourbon in a medium saucepan over medium heat; bring to a boil.
11. Cook 1 minute, stirring constantly with a whisk.
12. Pour mixture into a bowl; chill 1 hour.
13. Drizzle bourbon mixture over blondies; cut into 24 bars.
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