Chocolate Chip Blondies with Caramel-Bourbon Drizzle

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

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 29%
  • Fat: 4.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 23.2g
  • Fiber: 0.4g
  • Cholesterol: 18mg
  • Iron: 0.9mg
  • Sodium: 85mg
  • Calcium: 29mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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