Between this ooey gooey dessert and my “Mason Jar Pumpkin Scotch Cakes” (recipe coming soon), I’ve been really loving boozy sweets this fall. With all of the excitement around Halloween, the bagged candies that costume-clad children will collect, I wanted to make a couple adults-only desserts for the people who, like me, find themselves just a tad too old for trick-or-treating and without children to take out.
These glaze-soaked blondies the perfect treat to bring to a dinner party or to make for the one you are hosting. So yummy!
All-Purpose Flour (1 cup)
Brown Sugar (1 cup)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp)
Salt (1/2 tsp)
Pumpkin Puree (3 tbsp)
Bourbon (1 tbsp)
Vermont Maple Syrup (1 1/2 tbsp)
Unsalted Butter (1 stick, melted)
Bourbon Vanilla Extract (1 tbsp)
Candied Walnuts (3/4 cup inside the blondies, 1/4 cup roughly chopped for sprinkling on top)
Confectioners Sugar (2 cups)
Vanilla Almond Milk (1/2 cup)
Vermont Maple Syrup (1 tbsp)
Bourbon (1 tbsp)
Bourbon Vanilla Extract (1/2 tsp)
RECOMMENDED KITCHEN ITEMS
Large Mixing Bowl
Medium Mixing Bowl
Small Mixing Bowl
Baking Pan (9 x 13″)
1. FLOUR & SEASONINGS: in your large mixing bowl, combine your flour, sugar, cinnamon, nutmeg and salt.
2. PUMPKIN & BOURBON: in your medium mixing bowl, use your rubber spatula to mix together your pumpkin puree, bourbon, bourbon vanilla extract, maple syrup, egg and melted butter.
3. MIXING & BAKING: pour your pumpkin mixture into your four filled bowl. Mix them together until it’s all one smooth consistency.
Preheat your oven to 350 degrees.
Coat your baking pan with butter and then pour your batter into it. Use your rubber spatula to make sure that it sits evenly in the pan.
Sprinkle your 3/4 cup of candied walnuts over all of your batter in the baking pan and gently press them in. Then put it in the oven for 20 minutes—or till gooey without having uncooked batter.
Remove from the oven and let cool for 5 minutes. Then cut into 3 inch squares.
4. GLAZE: whisk together your confectioners sugar and almond milk in your saucepan. Once thoroughly combined, whisk in your maple syrup, bourbon and bourbon vanilla extract.
Once one fluid texture, use your strainer to strain your glaze into your small mixing bowl.
Drizzle your glaze on top of each of your square blondies and while it’s still wet sprinkle your remaining roughly chopped candied walnuts over it—like glitter on glue.