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Drunk Blondies

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

1 egg

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.

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