Boozy Fig Blondies
Servings: 16 bars
Ingredients
- ¾ cup dried Black Mission figs
- ½ cup dried black currants
- 1 cup whiskey or bourbon
- 1 cup (8 ounces) unsalted butter
- 2 cups (260 g) flour
- 1 ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon ground cloves
- 2 cups (430 g) light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup shredded coconut unsweetened
- ½ cup pistachios raw
Instructions
- In a small saucepan, bring the whiskey/bourbon to a low boil over medium heat. While the whiskey heats, chop the figs into ¼-inch pieces. Place the chopped figs and the currants in a medium, heatproof bowl. Once the whiskey boils, pour it over the figs and currants. Let them soak for at least an hour. Use a mesh sieve to drain the fruit and reserve the whiskey in a separate small bowl.
- Melt the butter over low heat in a small saucepan (or using the microwave at half power for a minute or two). Let cool.
- Preheat the oven to 350 F. Butter and lightly flour a 9-by-13-inch baking pan.
- Roughly chop the pistachios.
- In a medium bowl, whisk the flour, baking powder, salt, pepper, and cloves to combine.
- Pour the cooled butter into the bowl of a stand mixer fitted with the paddle attachment or another large bowl. Add the brown sugar and mix on medium speed or whisk vigorously to combine, about 2-4 minutes. Add the eggs, vanilla, and reserved whiskey. Beat on medium-low until smooth.
- Pour the flour mixture into the wet ingredients. Mix on low speed or fold together until just barely combined. Add the coconut, booze-soaked fruit, and chopped pistachios*, then fold to incorporate. Spread the batter into the prepared baking pan, leveling out the top and ensuring even corners.
- Bake for 33-35 minutes, until the top is a deep golden brown, your kitchen is fragrant with the smell of these blondies, and a toothpick comes out clean.
- Place the pan on a wire rack and let the blondies cool completely, then slice and serve.
- These blondies become softer and more flavorful over time, so they keep beautifully. They will last stored in an airtight container at room-temperature for at least 4 days.
Notes
*The original recipe has you sprinkle the pistachios over the batter instead of incorporating them in. I preferred them in my blondies rather than sitting on top, but this choice is entirely up to you. They'll be a bit crunchier and provide more textural contrast if you only sprinkle them over top instead of incorporating them in the batter.