Drunk Blondies are a boozy variation my Grandma’s chewy, gooey blond brownies. The dark beer perks up the rich flavor combo of brown sugar, chocolate and walnuts. I used Mountain Ale, a rugged brown ale by @theshedbrewery in Stowe, Vermont, but any dark ale or stout will work. Rest assured that no beer was wasted while taste testing this recipe, which only uses 3 tablespoons of beer.
½ cup butter, melted
1 cup light brown sugar, packed
3 tablespoons dark beer, ale or stout; room temperature
¼ teaspoon salt
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup walnuts, toasted and chopped; divided
½ cup chocolate chips
Preheat oven to 225° Fahrenheit.
Toast walnuts on a baking sheet for 7 minutes. Cool completely then chop.
Change oven to 350° Fahrenheit.
Grease and line an 8-inch square pan with parchment paper.
In a sauce pan, melt the butter. Stir in the brown sugar. Remove from heat and cool to lukewarm.
In a large bowl, add the sugar mixture. Beat in the egg, beer and salt.
In a medium bowl, whisk together the flour, baking powder and baking soda. Slowly add to the large bowl. Mix well.
Mix in half of the nuts and all of the chocolate chips.
Spread the batter in the prepared pan.
Top with the remaining nuts.
Bake for 28-30 minutes until golden brown and sides begin to pull away from the pan. A wooden toothpick inserted in the center will come out clean.
Cool completely then cut into squares. Makes 16 Drunk Blondie bars.