Time to get drunk off some baked goods! I set out to just make some good old fashioned blondies…but then got sidetracked by adding bourbon.
and then some espresso…and then some caramel drizzle…and then a toasted pecan…
Then I put the mix into not a baking pan, but a mini muffin tin.
So I ended up making shots…in the form of blondies. But hey…who’s complaining?
Adapted from How to Cook Everything
Makes ~ 20 mini blondies
For the blondies
1 stick of butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 teaspoon almond extract
1 tablespoon espresso powder
pinch of salt
1/4 cup bourbon
1 cup all purpose flour
Preheat your oven to 350 degrees. Mix your bourbon into your butter and whisk in your brown sugar. Add in the remaining ingredients until well incorporated.
Butter a mini-muffin pan. Pour your batter into the muffin tins approximately halfway full. Bake for 15-20 minutes or until the edges just start to be golden brown and pull aware from the tin. Let cool before removing.
For the caramel sauce
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup heavy cream
Over medium heat, heat your sugar until it starts to clump together. Once it starts to clump, stir constantly until it becomes dark brown color and the sugar crystals have dissolved. Add in your tablespoons of butter, being careful as the mixture may bubble up. I find it helpful to mix the caramel off direct heat until the butter is incorporated. Once incorporated, heat for 2-3 minutes until butter is completely dissolved. Add in the cream, taking caution again as each time a cooler ingredient is added, the mixture can tend to bubble. Stir over low heat for approximately 30-60 seconds until everything is well incorporated.
Drizzle over your blondies, with toasted nuts of your choice for decoration!