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Bourbon Blondies

a stack of gluten free bourbon blondiesI have an old friend who, while we were in fashion school (what were we thinking?), would tell me “Button down, hang up!” whenever she saw my closet, which was really just a pile of clothes that didn’t fit on the maybe 2 feet of closet rod space.

She was probably the first person from outside of my family to know just how much I hate folding laundry. (I should have realized that it takes less energy to hang everything up, but I was young and stupid). I don’t mind the washing, but the folding. Ugh.

These blondies were born from my hatred of laundry. Really. I was going to mix myself a whiskey sour and watch Amelie for the gazillionth time while I folded laundry. I was. I swear.

But, when I opened the bottle, I was inspired to bake. I tried to talk myself out of it.

It didn’t happen. I didn’t even make that whiskey sour. I rounded up some ingredients and started mixing.

These babies are potent. I wouldn’t recommend eating the batter with a spoon. Well, maybe I would. Depends on the day you are having. And just how badly you want to avoid doing laundry.

Bourbon Blondies
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
The alcohol does cook out leaving behind a strong whiskey flavor. DO NOT use cheap booze, or your blondies will taste like college. You will get a hangover thinking about it.
  • 80 grams sweet white sorghum flour
  • 75 grams brown rice flour
  • 50 grams sweet rice flour
  • 50 grams tapioca starch
  • 15 grams ground flax
  • 2 sticks (226 grams) butter, melted
  • 435 grams (2 cups) brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/2 cup bourbon (Or dark rum)
  • Pinch salt
  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and grease the paper.
  2. Whisk together flours & salt, set aside.
  3. Mix melted butter with brown sugar – beat until smooth. Beat in eggs and then vanilla.
  4. Add bourbon.
  5. Stir in the flour.
  6. Pour into prepared pan. Bake at 350°F 30-35 minutes. The center should be set, but you do not want to over bake them.

Want to use an all purpose blend? Use 270 grams flour (2 1/4 cups) (I like Jules’ Nearly Normal flour. If you can’t find that, use the King Arthur GF all purpose flour and 1 teaspoon of xantham gum). Let these cool before you cut them. When they are hot, they will just fall apart. Your patience will be rewarded.

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