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Chocolate Chip Blondies With Caramel-Bourbon Drizzle

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“From Cooking Light November 2006. The drizzle needs an hour to chill.”

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. BLONDIES: Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
  3. Place 1 cup sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed until well blended.
  4. Add egg substitute and egg to sugar mixture; beat well.
  5. Add flour mixture; beat just until combined.
  6. Stir in chocolate chips and vanilla.
  7. Spoon batter into a 9-inch square baking pan coated with cooking spray.
  8. Bake for 25 minutes or until a wooden pick inserted into center comes out clean.
  9. Cool on a wire rack.
  10. DRIZZLE: Combine 1/2 cup sugar, 1 tablespoon butter, whipping cream, and bourbon in a medium saucepan over medium heat; bring to a boil.
  11. Cook 1 minute, stirring constantly with a whisk.
  12. Pour mixture into a bowl; chill 1 hour.
  13. Drizzle bourbon mixture over blondies; cut into 24 bars.

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