- 80 g or 2/3 c all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 150 g or ¾ c dark brown sugar
- 1 large egg
- 45 ml or 3 tbsp bourbon
- 5 ml or 1 tsp vanilla
- 85 g or 3 oz unsalted butter, melted
- Flaky sea salt
- Preheat oven to 350°F.
- Spray the cavities of the ice-cream sandwich pan with a good-quality baking spray just before adding the batter. If using a square pan, grease and flour (or spray with good quality baking spray) and line the pan with a sheet of parchment paper, folded to fit the sides and long enough to act as handles for removing the blondies.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs together with the brown sugar until thick and lighter in colour. Beat in the bourbon and vanilla.
- Alternately beat in the flour mixture and melted butter in three portions, beginning and ending with the flour. Scrape down the bowl between additions.
- Divide the mixture between the cavities of the ice cream sandwich pan, or spread in the square pan, smoothing the top with an offset spatula. Add a pinch or two of flaky salt to the tops.
- Bake 18-20 minutes. (Do not overbake or the blondies will be tough, rather than chewy). Allow them to cool slightly before removing from the pan and letting cool completely on a rack.
The Wilton ice cream sandwich pan I bought a couple of years ago seems to have disappeared off the face of the retail earth. Perhaps eBay?