Figgy Pudding Blondie Bars

Sure you know we love creative cocktails featuring bitters over here at AZBL, but we also really enjoy experimenting in non-alcohol based drinks (heaven forbid!), savory dishes, and sweets. We are even more thrilled when our friends and customers send us a recipe of something they have tried.

This recipe comes courtesy of our friend, The Food Hunter, at Food Hunter’s Guide. Let us know what you come up with for other uses for bitters! And please go over to Food Hunter’s Guide for some great discussion of food and experiences that are special, local, and unique.

Figgy Pudding Blondies By: The Food Hunter, January 2013

2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 1 1/2 cups (packed) light brown sugar 1/2 cup sugar 2 large eggs 1 ½  tablespoons AZ Bitters Lab Figgy Pudding bitters 1 teaspoon pure vanilla extract 1 cup bittersweet chocolate chips, 1 cup coarsely chopped pecans

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan

Whisk together the flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla and figgy pudding bitters.

Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips and nuts. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.