Sweet, chewy, and full of bright citrusy flavors, our Boozy Old-Fashioned Blondies remodel the classic cocktail. A thin layer of orange slices decorates the outside of the crispy crust, and the inside is filled with luscious chopped cherries. Spiced with cinnamon and sweetened with light brown sugar, the full-bodied taste of whiskey is brought to new heights. Just as whiskey gets better with age, so do these small squares, as the ingredients continue to meld together the next day.
Boozy Old-Fashioned Blondies
Makes 8 blondies
- 1 cup (220 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
- 2 medium thin-skinned oranges* (360 grams)
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cinnamon
- ⅓ cup (76 grams) unsalted butter, melted and cooled
- 1 large egg (50 grams), room temperature
- 2 tablespoons (30 grams) whiskey
- 2 teaspoons (10 grams) tightly packed orange zest
- ½ teaspoon (2 grams) vanilla extract
- ¾ cup (96 grams) dried sweetened cherries, chopped
- Preheat oven to 350°F (180°C). Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan; spray parchment.
- Sprinkle 2 tablespoons (28 grams) brown sugar in an even layer on bottom of prepared pan.
- Slice oranges into 8 thin rounds (about ⅛ inch thick). Layer slices along bottom of prepared pan as desired.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, whisk together melted butter and remaining 1 cup (220 grams) brown sugar. Add egg, whiskey, orange zest, and vanilla, and whisk until combined. Whisk in flour mixture until almost combined. Add cherries, and fold until combined and no dry spots remain. Spread batter over orange slices in pan, being careful not to disturb orange slices.
- Bake until edges are golden and start to pull away from pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Invert blondie onto a wire rack, and let cool completely. Cut into bars. Store in an airtight container for up to 3 days.
*Be sure to use a thin-skinned orange, like a Valencia orange.
Note: These blondies taste great the day they’re made, of course, and they only get better as they sit! Save a few to try the next day, and see if you can taste the difference.