Meet our new go-to winter dessert, straight from the women behind the much-beloved New York City bakery, Ovenly: whisky and fig blondies. The whisky serves two very important purposes here: to soak the fruit (so they get plump and Scotch-y) and mix into the batter. The result is a tender, chewy blondie with caramelly, undeniably holiday-ready flavor. Oh, and did we mention they're totally make-ahead friendly?
Place figs and currants in a medium heatproof bowl.
In a small saucepan, bring the whiskey to a low boil over medium heat. Pour the hot liquor over the figs and currants. Let them soak for at least 1 hour, and then drain the fruit in a colander or mesh sieve placed over a bowl and reserve the whiskey for later use.
Preheat the oven to 350°F. Grease a 9- x 13-inch baking pan with a bit of softened butter and dust with all-purpose flour.
In a small saucepan over low heat, melt the 2 sticks butter and set aside to cool.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, pepper, and cloves.
Pour melted butter into a large bowl and add the brown sugar. Whisk vigorously to combine. Add the eggs, vanilla, and reserved whisky and whisk until smooth.
Add flour mixture to the butter-egg mixture. Use a spatula to mix until just combined and then add the whisky-soaked figs, currants, and coconut. Stir until fully incorporated.
Spread the batter in the prepared baking pan and sprinkle evenly with the pistachios.
Bake for 33 to 35 minutes, or until a toothpick inserted in the center of the bars comes out clean. Cool completely before cutting the blondies into 15, approximately 3- x 2 1/2-inch rectangles.