Bake
The Whisky & Fig Blondies We're Making All Fall Long
Ovenly's back with our new favorite holiday dessert.
We've partnered with The Balvenie Single Malt Scotch Whisky—each bottle is made with distinctive character and craftsmanship—to share the many ways we're celebrating the season, from sipping cozy cocktails with friends to whipping up holiday-ready recipes.
If there's one thing we know about Agatha Kulaga and Erin Patinkin—the women behind the much-beloved New York City bakery, Ovenly—it's that they know how to make a knock-your-socks-off dessert.
From their Genius-approved Secretly Vegan Chocolate Chip Cookies to these rave-worthy Currant Rosemary Scones, we've yet to pass up any treat that leaves their ovens. So it should come as no surprise that when Agatha made a recent visit to our test kitchen, she brought along a recipe that's since become our new go-to holiday dessert: Whisky and Fig Blondies.
The recipe calls for a cup of whisky, which serves two purposes: One, to soak the fruit, and two, to mix into the batter. The resulting flavor is complex, deeply caramelly, and undeniably perfect for the holidays.
They're a great make-ahead option, and—pro tip—taste even better with a scoop of Senior Editor Eric Kim's No-Churn Ice Cream with vanilla and (you guessed it) a splash of whisky mixed in. Check out the video above to watch Agatha and Eric whip up these new cold-weather classics in our test kitchen, plus get a few of their tips and tricks for pulling off them off at home.
| 3/4 | cup dried Black Mission figs, chopped |
| 1/2 | cup dried currants |
| 1 | cup The Balvenie 14 Year Old Caribbean Cask |
| 1 | cup (2 sticks) unsalted butter, plus more for prepping the pan |
| 2 | cups all-purpose flour, plus more for prepping the pan |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1/4 | teaspoon ground cloves |
| 2 | cups (packed) light brown sugar |
| 2 | large, room-temperature eggs |
| 2 | teaspoons vanilla extract |
| 1/2 | cup unsweetened shredded coconut |
| 1/2 | cup roughly chopped raw pistachio nuts |
| 3/4 | cup dried Black Mission figs, chopped |
| 1/2 | cup dried currants |
| 1 | cup The Balvenie 14 Year Old Caribbean Cask |
| 1 | cup (2 sticks) unsalted butter, plus more for prepping the pan |
| 2 | cups all-purpose flour, plus more for prepping the pan |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1/4 | teaspoon ground cloves |
| 2 | cups (packed) light brown sugar |
| 2 | large, room-temperature eggs |
| 2 | teaspoons vanilla extract |
| 1/2 | cup unsweetened shredded coconut |
| 1/2 | cup roughly chopped raw pistachio nuts |
| 2 | cups heavy cream |
| 1/2 | cup granulated sugar |
| 1 | vanilla bean, split and scraped |
| 1 | tablespoon Scotch whisky |
| 1 | pinch kosher salt |
| 2 | cups heavy cream |
| 1/2 | cup granulated sugar |
| 1 | vanilla bean, split and scraped |
| 1 | tablespoon Scotch whisky |
| 1 | pinch kosher salt |
This year, celebrate the Season to Taste. We're teaming up The Balvenie Single Malt Scotch Whisky—makers of award-winning bottlings carefully crafted in the Scottish Highlands—to share recipes and traditions from a few of our favorites chefs, bakers, and bartenders. Here, Ovenly co-founder Agatha Kaluga shares the cozy, caramelly secret behind her cold weather-ready blondies: The Balvenie 14 Year Old Caribbean Cask. Perfect for everything from desserts to cocktails, or just sipping neat, The Balvenie Single Malt Scotch Whisky is an excellent addition to any bar cart for the holidays and beyond.
Whether you're in the mood for some soup-simmering, leaf-peeping, or nothing at all, your dream weekend awaits...
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Written by: Erin Alexander
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