While Savannah was watching Sesame Street...

Mom and Dad teamed up to make "Bourbon Blondies"....a recipe Dan found in the Atlanta paper!

Drunk blondies

Yield: 13 x 9 pan of blondies

2 cups unbleached all-purpose flour

1 teaspoon baking powder, preferably aluminum-free

1/4 teaspoon fine sea salt

1/2 pound (2 sticks) unsalted butter, melted

2 cups packed light brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 tablespoons bourbon

1/4 cup chopped pecans   

1/4 cup mini semisweet chocolate chips    

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips.

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.