Jeanne Benedict's take on Blondies is definitely exotic. This Brazilian bourbon version is the perfect way to please your guests and kick your typical dessert up a notch.
1/2 cup white chocolate chips
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
3 tablespoons Jim Beam Bourbon
2 teaspoons cinnamon
1 1/2 cups all-purpose flour
1 cup Brazil nuts, unsalted, skinned, coarsely chopped
Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt 1/2 cup of white chocolate chips in top of a double boiler.
Cool for 5 minutes. Add butter and sugar into a mixing bowl and beat until fluffy.
Beat in melted white chocolate chips.
Add eggs and bourbon and mix well.
Sift together dry ingredients and gradually fold into mixture. Stir in Brazil nuts.
Spread evenly into prepared baking pan. Bake for 20-25 minutes, until center springs back when touched.
Remove from oven and cool thoroughly.
Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.