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Prep time
1 hour
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Cook time
45 minutes
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Makes
One (9- x 13-inch pan)
Test Kitchen Notes
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?
This recipe is shared in partnership with The Balvenie Single Malt Scotch Whisky. —The Editors
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Ovenly's Whisky & Fig Blondies
Ingredients
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3/4 cup
dried Black Mission figs, chopped
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1/2 cup
dried currants
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1 cup
The Balvenie 14 Year Old Caribbean Cask
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1 cup
(2 sticks) unsalted butter, plus more for prepping the pan
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2 cups
all-purpose flour, plus more for prepping the pan
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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1/4 teaspoon
ground cloves
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2 cups
(packed) light brown sugar
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2
large, room-temperature eggs
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2 teaspoons
vanilla extract
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1/2 cup
unsweetened shredded coconut
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1/2 cup
roughly chopped raw pistachio nuts
Directions
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Place figs and currants in a medium heatproof bowl.
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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.
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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.
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In a small saucepan over low heat, melt the 2 sticks butter and set aside to cool.
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In a medium bowl, whisk together the all-purpose flour, baking powder, salt, pepper, and cloves.
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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.
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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.
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Spread the batter in the prepared baking pan and sprinkle evenly with the pistachios.
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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.
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