Chocolate Chip Blondies with Caramel-Bourbon Drizzle

recipe
Use an extra teaspoon of bourbon for heightened flavor, or omit it, if you prefer.

Yield:

24 servings (serving size: 1 bar)

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 29 %
Fat 4.5 g
Satfat 2.7 g
Monofat 1 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 23.2 g
Fiber 0.4 g
Cholesterol 18 mg
Iron 0.9 mg
Sodium 85 mg
Calcium 29 mg

Ingredients

Blondies:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
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
Drizzle:
1/2 cup packed brown sugar
1 tablespoon butter
1 tablespoon whipping cream
1 teaspoon bourbon

Preparation

Preheat oven to 350°.

To prepare blondies, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk.

Place 1 cup sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg substitute and egg to sugar mixture; beat well. Add flour mixture; beat just until combined. Stir in chocolate chips and vanilla.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into center comes out clean. Cool on a wire rack.

To prepare drizzle, combine 1/2 cup sugar, 1 tablespoon butter, whipping cream, and bourbon in a medium saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Pour mixture into a bowl; chill 1 hour. Drizzle bourbon mixture over blondies; cut into 24 bars.

Laura Martin,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note